Smoked Haddock & Potato Bake
Over a year ago
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Ingredients
- 2 lge baking potatoes
- 225g bag fresh baby leaf spinach
- 4 x 175g skinless smoked haddock fillets (undyed is better)
- 4 tbsp ½ fat creme fraiche
- 50g extra mature cheddar. grated
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
HEALTHY!!! Ok, too much to eat for the past week over Christmas, time to get back to reality! But because this has a creamy cheesy topping it doesn't shout low fat!!
Method
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1
1. Pierce the potatoes all over with a sharp knife. Microwave on high for 16 minutes. Leave to stand for 3 minutes, then slice thickly.
2. Scatter the fresh spinach into the base of a large microwaveable dish and arrange the potatoes on top. Place the fish on the top. Drop on spoonfuls of creme fraiche and sprinkle with theese.
3. Cover with cling film and pierce serveral times. Microwave on high for 8 minutes. Stand for 2 minutes. Remove the cling film.
4. Grill under a preheated grill for 3 minutes.
Chef's Tips
Just serve this with lots of other fresh vegetables - you could fling a poached egg on top just to cheat on the calories a little!
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