Smoked Haddock with Spinach and Creme Fraiche Sauce
Serves 2
2½ Pts per serving. (Original points)
2 x 150 gr skinless Haddock fillets
1 small onion or 2 shallots finely chopped
1 tomato skinned deseeded and chopped
1 bag spinach
4 tbsp low fat creme fraiche
plenty of chives chopped
Put onion and haddock in a shallow frying pan, cover with water and bring to simmer to poach haddock.
Take the cleaned spinach and wilt in saucepan over medium heat for a few minutes, season with salt, pepper a little grated nutmeg and a little garlic if you like. Once wilted put in colander and drain well, Arrange in middle of warmed plate, scatter chopped tomato over and keep warm.
Once the fish is cooked, place on top of spinach. Meanwhile take approx 6 Tbsp of the fish liquor and transfer to a small saucepan bring to simmer and add creme fraiche, simmer until reduced a little and stir in chives.Spoon over fish.
Notes
Now the recipe says if you have enough points add a poached egg. I also added 100 gr. of boiled baby potatoes. The egg and potatoes would add 2½ pts
2 x 150 gr skinless Haddock fillets
1 small onion or 2 shallots finely chopped
1 tomato skinned deseeded and chopped
1 bag spinach
4 tbsp low fat creme fraiche
plenty of chives chopped
Put onion and haddock in a shallow frying pan, cover with water and bring to simmer to poach haddock.
Take the cleaned spinach and wilt in saucepan over medium heat for a few minutes, season with salt, pepper a little grated nutmeg and a little garlic if you like. Once wilted put in colander and drain well, Arrange in middle of warmed plate, scatter chopped tomato over and keep warm.
Once the fish is cooked, place on top of spinach. Meanwhile take approx 6 Tbsp of the fish liquor and transfer to a small saucepan bring to simmer and add creme fraiche, simmer until reduced a little and stir in chives.Spoon over fish.
Notes
Now the recipe says if you have enough points add a poached egg. I also added 100 gr. of boiled baby potatoes. The egg and potatoes would add 2½ pts
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