Ingredients…
2 x fillets Yellow smoked haddock (halved)
1 x banana shallot (halved and thinly sliced)
170g x Wild mushroom (chopped and picked)
100g x Spinach
1 x Garlic clove (crushed )
200ml x double cream
90g x salted butter
50ml x white wine
Salt & pepper

• Set oven 190*c
• line baking tray with parchment paper and lay haddock skin side down.
• evenly spread 20g of butter in thin slice’s over the haddock
• bake for 10 minutes
• add shallots and garlic to hot pan a cook until softened on medium/high heat
• add 20g butter continue to cook
• add mushroom and cook for further 2 mins
• add wine and reduce by half
• add cream reduce until it’s nice and silky and coats the mushrooms
• season to taste
• set aside
• in a separate pan add the remaining butter and melt on a medium heat.
• add spinach and cook for 30 seconds until wilted.
• season

Spoon the mushrooms onto your plates, lay two pieces of fish on each and top with your spinach.
For that extra richness add a soft poached egg.