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Smoked haddock & hollandaise bake with dill & caper fried potatoes

Haddock and potatoes with spinach on plate

Smoked haddock & hollandaise bake with dill & caper fried potatoes

Name: Smoked haddock & hollandaise bake with dill & caper fried potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 150g baby spinach; 2 x 140g undyed smoked haddock fillets; 2 egg yolks; 1 tsp cornflour; 100ml double cream plus a splash; 2 tsp white wine vinegar; 500g floury potatoes peeled and chopped into 3cm chunks; knob of butter; 1 tbsp rapeseed oil plus a drizzle; 2 shallots halved and thinly sliced; 1 tbsp capers drained; small handful dill leaves picked; 1 lemon zested, then cut into wedges to serve

Cassie Best

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Serves 2

More effort

Prep: 10 mins

Cook: 35 mins

A star rating of 4.5 out of 5.18 ratingsRate

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Enjoy this seriously hearty fish dish for brunch, or it’s just as nice served for dinner. The cheat’s hollandaise is hard to get wrong

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

150g baby spinach
2 x 140g undyed smoked haddock

fillets

For the cheat's hollandaise

2 egg yolks
1 tsp cornflour
100ml double cream

plus a splash
2 tsp white wine vinegar

For the fried potatoes

500g floury potatoes

peeled and chopped into 3cm chunks
knob of butter
1 tbsp rapeseed oil

plus a drizzle
2 shallots

halved and thinly sliced
1 tbsp capers

drained
small handful dill

leaves picked
1 lemon

zested, then cut into wedges to serve

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Nutrition: per serving

kcal726
fat44g
saturates20g
carbs42g
sugars4g
fibre5g
protein38g
salt1.9g

Method

step 1

Put the potatoes in a pan and cover with cold water. Bring to the boil, cover with a lid and cook for 7-8 mins until a knife easily pierces them but they still hold their shape. Drain and leave to steam dry. Meanwhile, heat the butter and oil in a frying pan, and when the butter is sizzling, add the shallots. Fry until soft, about 5 mins, then add the potatoes and fry for about 15 mins until crispy on all sides.
step 2

While the potatoes are cooking, make the hollandaise. Whisk the yolks and cornflour together until smooth. Add the cream and vinegar, and season well. Pour into a small pan, heat very gently, whisking constantly, until the consistency of custard. If the sauce looks like it’s splitting, curdling, or getting too hot, add a splash more cream and whisk vigorously – it should become smooth again. Check the seasoning, adding a little more salt or vinegar if it needs it.
step 3

Heat the grill to medium-high. Heat a drizzle more oil in another small, ovenproof frying pan. Add the spinach, season and cook until just wilted. Spread the spinach across the pan and place the haddock fillets on top. Spoon over the hollandaise to cover each fillet. Grill for 10 mins until the fish is flaking and the sauce is browning in patches.
step 4

Scatter the potatoes with the capers, dill and lemon zest. Serve alongside the fish with lemon wedges for squeezing over.

Recipe from Good Food magazine, February 2019

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A star rating of 4.5 out of 5.18 ratings

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