Recipe - Haddock Caught Off Gloucester With Tender Bacon (Djsr)

2 Tomatoes
Olive oil; for cooking
1 small Bunc fresh chives
1 teaspoon Balsamic vinegar; about
350 g Potatoes
85 g Unsalted butter; about
2 tablespoon Plain flour
150 ml Double cream
50 g Cheddar
One half teaspoon Dijon mustard
1 Garlic clove; peeled
225 g Tender young spinach
1 Whole nutmeg
225 g Mushrooms
1 Lemon
300 g Haddock fillet; scaled and
boned
; (thick)
25 g Smoked salmon trimmings
Salt and freshly ground
black pepper

1 Preheat the grill. Cut the potatoes into cubes and place in a pan of
boiling salted water, cover and simmer for 810 minutes until just tender.

2 Peel the tomatoes, remove the seeds and dice the flesh. Place in a bowl
and add a little oil, snip in 1 tbsp chives and add the balsamic vinegar.
Set aside to allow the flavours to combine.

3 For the Sauce: Melt a knob of the butter in a small pan. Stir in 2 tsp
flour and cook for another minute, stirring. Gradually pour in the cream,
stirring until smooth after each addition.

4 Bring the sauce to the boil, reduce the heat and simmer for another
minute or two until thickened and smooth. Season to taste.

5 Finely grate the Cheddar and stir half into the sauce with the mustard
(reserve the rest for later).

6 Melt a knob of the butter in the heated pan. Crush in the garlic clove
and cook for another 30 seconds, stirring.

7 Add the spinach with just the water that clings to the leaves and cook
for a few minutes or until the spinach has wilted and is completely tender.
Season to taste and add a grating of nutmeg. Push out any excess water and
keep warm.

8 Heat a frying pan until searing hot. Cut the haddock into two evensized
portions and lightly score the skin. Place the remaining flour on a plate.
Season generously and lightly toss in the flour.

9 Heat a little oil and a knob of the butter to the frying pan. Add the
haddock fillets skinside down and sear for a minute or so, reduce the heat
and cook another 56 minutes, turning once.

10 Drain the potatoes and return to the pan to dry out. Add a knob of
butter and a little oil and cook for about five minutes until crispy,
tossing occasionally.

11 Heat another frying pan. Slice up the mushrooms. Add a knob of butter
and a little oil to the heated frying pan and saute the mushrooms for 23
minutes until just tender. Add a squeeze of lemon juice and season.

12 Cut the smoked salmon into small thin strips. Set aside. Place a cooking
ring on a serving plate and spoon in half the spinach. Add half the
mushrooms pressing down with the back of a spoon to make a layer, then
spoon over a little of the sauce.

13 Carefully remove the cooking ring, arrange the crispy haddock fillet on
top, spoon over a little more of the sauce and sprinkle over some of the
remaining cheese. Cook under the grill if time allows or use a blow torch.

14 Scatter the potatoes around the edge of the plate and interweave with
mounds of the tomato mixture, topping each one with a crisscross of smoked
salmon. Serve at once.

Converted by MC_Buster.

Recipe by: Anything You Can Cook

Converted by MM_Buster v2.0l.