Smoked haddock with mustard sauce, spinach and oven roasted new potatoes

 Steve at the fishmongers gave me this idea, and what a cracker it is too, thanks Steve :-)

Ingredients

7 or 8 new potatoes

Butter fry light

2 shallots, skinned and chopped finely

300g undyed, smoked haddock

300ml skimmed milk

1 or 2 teaspoons cornflour mixed with a small amount of water to make a smooth paste

3 good handfuls baby spinach, washed and stalks picked off

Fresh herbs of choice - chives or dill go well, but parsley is fine too

Salt and pepper to taste

Method

First start the potatoes.  Preheat the oven to 180C. Make sure they're clean but leave the skins on.  Cut them in half lengthways and par boil them for 4 minutes, then drain.  Line a baking sheet with baking parchment and spray a little fry light on the parchment, then add the potatoes, arrange them cut side down, add a little salt and black pepper then spray them lightly over the surface.  Bake them for around 30 mins until crisp and golden.

While doing this prepare the fish.  Rinse under cold water and pat dry with kitchen towel.  Don't use too much water as you want to keep the smoky flavour!  

Heat a non-stick sauté pan over a medium heat, then spray with butter fry light.  Add the chopped shallots and cook until they are transparent but not browned.

Add the fish skin side down and sauté until the skin is browned.  Turn the fish over and add the milk.  Stir well to deglaze the pan and when the milk starts to boil turn the heat down to low.  Cook for a further 4 or 5 minutes until the fish is starting to flake.  Remove the fish and keep it warm while you make the sauce.

Add half a teaspoon of mustard of choice, I used half and half Dijon mustard and whole grain and stir well.  Add the cornflour to the sauce a little at a time until the sauce is the thickness you like.  Season with sale and pepper to taste.

To cook the spinach you can either add it washed to the pan and wilt for a minute or so, or you can put it in a bowl, pour over boiling water then drain and dry on kitchen towel.

To serve, pile some spinach in the middle of the plate, place the fish on top and pour over a little sauce.  arrange the potatoes around the side and serve.