Poached smoked haddock with spinach, Parma ham and anchovy dressing

1. 1

   To make the poached smoked haddock, heat 450ml/16fl oz water, vinegar, lemon slices, bay and butter in a frying pan. Add the haddock, skin-side up, and poach very gently for 6-8 minutes, or until just cooked. Drain, set aside and keep warm.

2. 2

   To make the anchovy dressing, heat the oil, garlic and anchovies in a saucepan over a medium heat until the garlic is softened. Use a stick blender to blend the anchovy mixture to a smooth sauce. Add the vinegar, to taste. Set aside and keep warm. 

3. 3

   To make the croûtons, heat the oil in a frying pan and add the garlic and bread. Fry until crisp and golden-brown. Keep warm. 

4. 4

   To make the spinach, heat the oil in a frying pan and fry the spinach until wilted. Sprinkle over the nutmeg and season with salt and pepper.

5. 5

   To serve, arrange the spinach on a serving plate and spoon over the anchovy dressing. Flake over the poached haddock and top with the slices of Parma ham. Scatter over the croûtons and serve.

1 serving ≈ 390 g

Nutrition values are estimates. - means data is unavailable.