Haddock Florentine

Directions

1. 1 Preheat the grill. Cut the potatoes into cubes and place in a pan of boiling salted water, cover and simmer for 8-10 min till just tender.
2. 2 Peel the tomatoes, remove the seeds and dice the flesh. Place in a bowl and add in a little oil, snip in 1 tbsp chives and add in the balsamic vinegar.
3. Set aside to allow the flavours to combine.
4. 3 For the Sauce: Heat a knob of the butter in a small pan. Stir in 2 tsp flour and cook for another minute, stirring. Gradually pour in the cream, stirring till smooth after each addition.
5. 4 Bring the sauce to the boil, reduce the heat and simmer for another minute or possibly two till thickened and smooth. Season to taste.
6. 5 Finely grate the Cheddar and stir half into the sauce with the mustard
7. (reserve the rest for later).
8. 6 Heat a knob of the butter in the heated pan. Crush in the garlic clove and cook for another 30 seconds, stirring.
9. 7 Add in the spinach with just the water which clings to the leaves and cook for a few min or possibly till the spinach has wilted and is completely tender.
10. Season to taste and add in a grating of nutmeg. Push out any excess water and keep hot.
11. 8 Heat a frying pan till searing warm. Cut the haddock into two even-sized portions and lightly score the skin. Place the remaining flour on a plate.
12. Season generously and lightly toss in the flour.
13. 9 Heat a little oil and a knob of the butter to the frying pan. Add in the haddock fillets skin-side down and sear for a minute or possibly so, reduce the heat and cook another 5-6 min, turning once.
14. 10 Drain the potatoes and return to the pan to dry out. Add in a knob of butter and a little oil and cook for about five min till crispy, tossing occasionally.
15. 11 Heat another frying pan. Slice up the mushrooms. Add in a knob of butter and a little oil to the heated frying pan and saute/fry the mushrooms for 2-3 min till just tender. Add in a squeeze of lemon juice and season.
16. 12 Cut the smoked salmon into small thin strips. Set aside. Place a cooking ring on a serving plate and spoon in half the spinach. Add in half the mushrooms pressing down with the back of a spoon to make a layer, then spoon over a little of the sauce.
17. 13 Carefully remove the cooking ring, arrange the crispy haddock fillet on top, spoon over a little more of the sauce and sprinkle over some of the remaining cheese. Cook under the grill if time allows or possibly use a blow torch.
18. 14 Scatter the potatoes around the edge of the plate and inter-weave with mounds of the tomato mix, topping each one with a criss-cross of smoked salmon. Serve at once.