Grilled haddock with spinach and tartare sauce

Grilled haddock with spinach and tartare sauce

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

Haddock takes no longer than 5 minutes to cook under the grill – perfect for a fast supper and delicious with a chunky tartare sauce. A good-quality bought mayonnaise will do for the base if you haven’t any homemade mayo in the fridge. Spinach is excellent with grilled fish – try sautéeing it my way.

Ingredients

Quantity Ingredient
75g butter
4 haddock fillets, skinned, about 150g each
sea salt
freshly ground black pepper
50ml white wine
1 lemon, juiced
olive oil, for cooking
200g spinach, washed
1 garlic clove, peeled, (optional)
1 tablespoon parsley, chopped
4 lemon slices, to finish

Tartare sauce

Quantity Ingredient
200ml Mayonnaise
50g gherkins, chopped
50g shallots, peeled and chopped
50g capers, rinsed and chopped
2 tablespoons parsley, chopped

Method

  1. First make the tartare sauce. Mix the mayonnaise with the gherkins, shallots, capers and parsley. Season with pepper to taste (the capers should provide enough salt). Transfer to a small serving dish, cover and set aside until ready to serve.
  2. Heat the grill to medium. Line the grill tray with foil and smear with a little of the butter. Place the haddock on the buttered foil and season with a little salt. Sprinkle the fish fillets with the white wine and lemon juice and dot with the rest of the butter. Place under the grill for 4–5 minutes until cooked.
  3. Meanwhile, heat a frying pan and add a little olive oil. Add the spinach and sauté briefly (see below) until just wilted. Season with salt and pepper to taste.
  4. Once the fish is cooked, scatter over the chopped parsley and top with the lemon slices.
  5. Carefully lift the haddock fillets onto warm plates. Tip the cooking juices into a small pan, reheat if necessary and trickle over the fish. Serve with the wilted spinach and tartare sauce.

Note

  • Rather than cook spinach in the usual way – in a covered pan with the minimum of water – I like to sauté it briefly in olive oil, lending a subtle garlic flavour at the same time. To do this, spear a peeled garlic clove on a fork. Heat a frying pan with a little olive oil, add the spinach, season with a little salt and toss with the fork until just wilted. This takes less than a minute and gives the spinach a mild garlic flavour, which is just beautiful.
Tags:
The Kitchin Restaurant
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