Poached smoked haddock with spinach, Parma ham and anchovy dressing
This posh smoked haddock takes minutes to put together. With smoky fish, tangy anchovy sauce, tender Parma ham and crunchy croûtons, this dinner for two just needs a glass of white wine.
Ingredients
For the poached smoked haddock
- splash white wine vinegar
- 2 lemon slices
- 1 bay leafÌý
- 50g/1¾oz unsalted butterÌý
- 2 natural smoked haddock fillets (about 250g/9oz each), skin on and pin bones removed
For the anchovy dressing
- 100ml/3½fl oz olive oilÌý
- 3 garlic cloves, finely chopped
- 8–10 anchovy filletsÌý
- red wine vinegar, to tasteÌý
For the croûtons
- 4 tbsp olive oil
- 1 garlic clove, smashedÌý
- 1 day-old sourdough breadÌýslice, torn into small pieces
For the spinach
- 2 tbsp olive oil
- 100²µ/3½´Ç³ú spinachÌý
- grating fresh nutmegÌý
- salt and freshly ground black pepper
- 6 slices Parma ham, to serve
Method
To make the poached smoked haddock, heat 450ml/16fl oz water, vinegar, lemon slices, bay and butter in a frying pan. Add the haddock, skin-side up, and poach very gently for 6–8 minutes, or until just cooked. Drain, set aside and keep warm.
To make the anchovy dressing, heat the oil, garlic and anchovies in a saucepan over a medium heat until the garlic is softened. Use a stick blender to blend the anchovy mixture to a smooth sauce. Add the vinegar, to taste.ÌýSet aside and keep warm.Ìý
To make the croûtons, heat the oil in a frying pan and add the garlic and bread. Fry until crisp and golden-brown. Keep warm.Ìý
To make the spinach, heat the oil in a frying pan and fry the spinach until wilted. Sprinkle over the nutmeg and season with salt and pepper.
To serve, arrange the spinach on a serving plate and spoon over the anchovy dressing. Flake over the poached haddock and top with the slices of Parma ham. Scatter over the croûtons and serve.