Serves 4 - 6
4 medium potatoes (about 700g), washed and peeled and diced
1 Tbsp of oil
1 Tbsp of butter
1 medium onion, peeled and chopped
2 cloves of garlic, peeled and chopped
1 large carrot, grated
1 rib of celery, finely sliced
250ml of cream
1 Tbsp of fresh herbs, like dill or parsley
1 tsp of salt (or to taste)
½ tsp of black pepper
150g of English spinach, washed and drained
500g of haddock, cut into bite sized pieces
2 Tbsp of butter
2 tsp of smooth Dijon or mild mustard
½ tsp of salt
¼ tsp of curry powder
Start your potatoes simmering in a medium pot of water. While the potatoes are boiling, heat the butter and oil in a large pan. Add the onion, garlic, carrots and celery and fry gently for about five minutes until the onions turn translucent. Add the cream, seasoning and spinach and allow them to simmer until the spinach starts to wilt. Add the haddock, stir to combine and turn off the heat, allowing the fish to be cooked further by the heat in the pan.
Pre heat your oven to 220C˚ and place the rack in the middle of the oven.
Once the potatoes are cooked through, drain them, add the butter and mash them until smooth. Add the salt, mustard and parmesan, as well as a ½ cup of the cream sauce from the fish mixture and stir to combine.
In a medium casserole dish spoon the fish mixture and using a fork, top with the mashed potato.
Bake this in the oven for about 20 minutes or until it has started to brown on top.
I also place a baking sheet under the dish as the mixture can bubble up and run over the edges some times.
Allow to cool for a few minutes before serving.