INGREDIENTS
166gr smoked haddock
50gr tinned crab
60gr fresh tomato
½ tbsp coriander, chopped
30gr cheddar, crumbled
½ tbsp parsley, chopped
200 ml double cream
30gr spinach
200 ml fish stock (use a cube)
14g butter
60g breadcrumbs
1 clove garlic, chopped
Recipe continues
METHOD
Poach the haddock in the fish stock.
To make the crust mix together the breadcrumbs with the cheddar cheese, parsley, coriander and butter in a small bowl.
Transfer the haddock to a saute pan and place the breadcrumb mix on top and place in the oven at 180C for a further 5 minutes to crisp up the crust.
Next saute the tomatoes with some chopped garlic and a little olive oil for 5 minutes in a separate pan and keep warm. Wilt the spinach in a separate pan and keep warm on one side.
In another deep pan reduce the fish stock and then add the double cream and some butter. Then add the tinned crab and chopped parsley and keep reducing until you achieve a rich sauce consistency.
To serve place the spinach in the bottom of a bowl, next place the tomato and garlic mix on top and then place the crusted haddock on the top of that. Finally pour the rich creamy sauce over the top and serve.