Poached smoked haddock with spinach, Parma ham and anchovy dressing

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the poached smoked haddock

  • splash white wine vinegar
  • 2 lemon slices
  • 1 bay leaf
  • 50g/1¾oz unsalted butter
  • 2 natural smoked haddock fillets (about 250g/9oz each), skin on and pin bones removed

For the anchovy dressing

  • 100ml/3½fl oz olive oil
  • 3 garlic cloves, finely chopped
  • 8–10 anchovy fillets
  • red wine vinegar, to taste

For the croûtons

  • 4 tbsp olive oil
  • 1 garlic clove, smashed
  • 1 day-old sourdough bread slice, torn into small pieces

For the spinach

  • 2 tbsp olive oil
  • 100g/3½oz spinach
  • grating fresh nutmeg
  • salt and freshly ground black pepper
  • 6 slices Parma ham, to serve

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