Smoked fish with black pudding, potato and spinach
Best served with an ice-cold Coca-Cola Zero Sugar
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Prep: Cook: |
30 minutes 10 minutes |
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| Serves: | 4 portions |
| Ingredients |
|---|
| 4 portions of smoked fish |
| 1 bag baby potatoes |
| 1/2 clove garlic |
| 150g baby spinach |
| 250ml cream |
| 1 medium onion, diced |
| 1 tbsp English mustard |
| 1 tbsp wholegrain mustard |
| pinch of cayenne pepper |
| 100g black pudding |
| 2 knobs butter |
| salt and pepper |
directions
- Season the smoked fish with a pinch of salt and pepper. Place under a medium grill and cook for 3-5 minutes each side. Put to one side.
- Boil the baby potatoes, remove from the heat, strain, and leave to cool.
- Place a large pan on medium heat, add a knob of butter and sauté the onion and garlic for approximately 5 minutes until it starts to turn brown.
- Add the packet of baby spinach to the pan.; Dice the black pudding and your cooked baby potatoes and also add to the pan and cook for a further 3 minutes. Remove the pan from the heat.
- Flake the grilled fish and add to the pan.
- Mix the mustard, cayenne pepper and cream together. Pour over the fish mix.
- Return the pan to the heat and heat through gently.
- Serve immediately.
