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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from inmamaskitchen, and closely resembles one my Mom used to make when we were kids. It is a delicious and different way to prepare fish as a comfort food, hope you enjoy it. Ingredients:
5 large potatoes, peeled and diced into 1 inch squares |
3 tablespoons butter |
1/4-1/2 cup milk |
salt & freshly ground black pepper |
2 cups fresh spinach, cleaned and torn in bite sized pieces |
1 1/2 lbs haddock, cut in 1 inch pieces |
1 -2 tablespoon olive oil |
1 onion, finely chopped |
1 carrot, finely chopped |
1 cup fresh peas (or frozen) |
1 cup light cream or 1 cup half-and-half cream |
1 cup sharp cheddar cheese, grated |
1 teaspoon dry english-style mustard |
1 pinch freshly grated nutmeg |
1 lemon, juice of |
1/2 cup flat leaf parsley, finely chopped |
parmesan cheese or breadcrumbs |
Directions:
1. Preheat oven to 450°F.
2. Boil potatoes for 8-10 minutes or until fully cooked.
3. Drain and mash with butter and milk.
4. Season to taste with salt & pepper and set aside to cool.
5. Prepare individual ramekins by piling spinach evenly in the bottom of each one. Top with a layer of haddock pieces.
6. In a large sauté pan or skillet, heat the oil and sauté onion and carrot slowly, about 5 minutes or till slightly soft.
7. Add cream and stir till just boiling.
8. Remove from heat and stir in cheese, mustard, nutmeg, lemon juice and parsley. Add peas and return to heat.
9. Bring to a simmer, stirring constantly, till slightly thickened, about 5 minutes.
10. Cool 5 minutes, then ladle over haddock, making sure each ramekin gets plenty of vegetables.
11. Drop two or three heaping spoonfuls of mashed potatoes on top of each ramekin. Spread somewhat evenly leaving room at the edges for steam to vent.
12. Top with a dusting of parmesan and/or breadcrumbs.
13. Bake 15 minutes, or until haddock is cooked through and top is nicely browned.
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