Smoked Haddock with Buttered Spinach & Mustard Sauce Recipe

Introduction

Smoked haddock with buttered spinach and mustard sauce is a comforting and elegant dish perfect for a simple weeknight dinner or a special occasion. The rich, smoky flavor of the fish pairs beautifully with the creamy mustard sauce and tender spinach. It’s easy to prepare and sure to impress.

Ingredients

• 4 smoked haddock fillets
• 1 lb fresh spinach
• 2 tbsp butter
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. Step 2: Place the smoked haddock fillets in the baking dish and season them with salt and pepper.
3. Step 3: Bake the fish for 15–20 minutes, or until it flakes easily with a fork.
4. Step 4: While the haddock is baking, melt butter in a large skillet over medium heat. Add the finely chopped shallot and minced garlic, sautéing until softened and fragrant.
5. Step 5: Add the fresh spinach to the skillet and cook until wilted. Season with salt and pepper.
6. Step 6: In a separate saucepan, gently heat the heavy cream over low heat. Stir in the Dijon mustard and cook until the sauce slightly thickens.
7. Step 7: To serve, divide the buttered spinach onto plates, place a haddock fillet on top of each, then drizzle with the mustard sauce. Serve immediately.

Tips & Variations

• Use fresh dill or chives to garnish for a bright, fresh flavor.
• Swap Dijon mustard for whole grain mustard for added texture and a milder taste.
• If you prefer, you can poach the haddock gently instead of baking for a more delicate texture.
• For a lighter sauce, substitute half of the heavy cream with milk or a dairy-free alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat or in the microwave, stirring the mustard sauce to maintain its smooth texture. Avoid overheating to prevent the cream from curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh haddock instead of smoked?

Yes, you can use fresh haddock, but the dish will lose its smoky flavor. Consider adding smoked paprika or a dash of liquid smoke to the sauce for a similar effect.

Is there a substitute for heavy cream in the sauce?

You can substitute heavy cream with half-and-half or full-fat coconut milk for a lighter or dairy-free option. Keep in mind the sauce may be less rich and slightly thinner.

Smoked Haddock with Buttered Spinach & Mustard Sauce Recipe

Print Recipe

★★★★★

4.9 from 62 reviews

This Smoked Haddock with Buttered Spinach & Mustard Sauce is a flavorful and elegant dish featuring tender smoked haddock fillets baked to perfection, served atop a bed of buttery sautéed spinach, and complemented by a creamy Dijon mustard sauce. It’s a simple yet sophisticated meal perfect for seafood lovers looking for a comforting and healthy option.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Fish

• 4 smoked haddock fillets
• Salt and pepper, to taste

Spinach

• 1 lb fresh spinach
• 2 tbsp butter
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste

Mustard Sauce

• 1 cup heavy cream
• 1 tbsp Dijon mustard

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
2. Bake the Haddock: Place the smoked haddock fillets in the prepared baking dish, season them with salt and pepper, then bake for 15–20 minutes or until the fish flakes easily with a fork.
3. Prepare the Spinach: While the fish is baking, melt the butter in a large skillet over medium heat. Add the finely chopped shallot and minced garlic, sautéing until they are softened and fragrant. Then add the fresh spinach and cook until wilted. Season with salt and pepper to taste.
4. Make the Mustard Sauce: In a separate saucepan, gently heat the heavy cream over low heat. Stir in the Dijon mustard and cook the mixture until it slightly thickens, stirring occasionally to prevent burning.
5. Assemble and Serve: Divide the buttered spinach evenly onto serving plates. Place a baked haddock fillet on top of the spinach on each plate, then drizzle with the creamy mustard sauce. Serve immediately while hot.

Notes

• Smoked haddock is already cured and has a distinctive flavor; adjust salt accordingly.
• You can substitute fresh spinach with baby spinach for a milder taste.
• The mustard sauce can be enhanced by adding a splash of white wine before adding the cream if desired.
• Serve with boiled potatoes or crusty bread for a complete meal.
• Make sure not to overcook the fish to maintain its moist texture.

Keywords: Smoked haddock, buttered spinach, mustard sauce, baked fish, easy seafood recipe, healthy dinner