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.