Gluten free Smoked Haddock Florentine with Chive Mash
INGREDIENTS
  • Cooking Time: 20 minutes
  • Servings: 1
  • Preparation Time: 15 mins
  • 250 g potatoes, peeled and diced
  • 150 g smoked haddock (basically 1 fillet) - you can skin it if you
  • want, i didn't bother.
  • 100 ml milk
  • Salt and pepper
  • Low fat cooking spray
  • 100 g spinach
  • 1 tomato (remove seeds and skin if you want to .. i didn't
  • bother)
  • 1 tablespoon snipped fresh chives
  • 25 g (about a table spoon full) low fat soft cheese
DIRECTIONS
  1. Place potatoes in pan of boiling water, cover and cook for 12-15 mins until tender (the smaller you chop the potatoes, the quicker they will take to cook)
  2. At the same time, place smoked haddock in a pan with the milk and a little pepper. Cover and simmer for 5-6 minutes (longer if from frozen) until fish flakes. Transfer to a plate and keep warm. Keep the milk.
  3. Lightly coat a saucepan with low fat spray, add spinach chopped tomato and seasoning, cover and cook for 3-4 minutes until the spinach is wilted. Keep warm
  4. Drain the potatoes and mash with 1 tablespoon of reserved milk. Stir in chives and season to taste (if cooking for someone who is strictly gluten free, make sure you use a clean drainer to do this or you could accidentally give your friend a dose of gluten from the pasta you drained earlier)
  5. Whisk the soft cheese into the reserved milk and heat briefly to thicken. Season again if you want to
  6. Place spinach mix on the base of a plate, add the haddock on top and potato next to it. Spoon the cheese sauce over and serve
RECIPE BACKSTORY
I didn't think I was a fan of smoked fish, however I found some smoked haddock for 40p at the reduced section, brought it and then had to decide what to cook with it. After a trawl through some of my recipe books i came up with this one. It comes from the Weight watchers book "Cook, Eat and Enjoy" To my surprise i liked this recipe very much. It feels indulgent, however is not! I would recommend doubling up on the potato and keeping some for the next day. All fish should be gluten free, however worth double checking packaged fish to make sure it isn't coated or marinated in wheat.