Mary Berry's Loch Fyne Haddock
Mary Berry's Loch Fyne Haddock Bake is a delightful dish that combines the rich flavors of smoked haddock with the nutritious goodness of spinach and mushrooms, all baked together in a creamy mustard sauce. This dish is named after Loch Fyne, a region in Scotland known for its high-quality seafood, which hints at the dish's emphasis on fresh, flavorful ingredients.
Ingredients for the Loch Fyne Haddock Bake:
- King Edward potatoes (750g), peeled and cut into 2cm cubes
- Baby spinach (1kg)
- Olive oil (2 tbsp)
- Small chestnut mushrooms (500g), sliced in half
- A knob of butter for greasing
- Hard-boiled eggs, quartered
- Smoked haddock fillets, skin removed
- Double cream
- Wholegrain mustard
- Mature cheddar cheese, grated
- Salt and freshly ground black pepper
Preparation Instructions:
- Begin by preheating your oven and preparing the potatoes by boiling them until tender. Meanwhile, wilt the spinach in a frying pan and set aside after draining any excess liquid.
- In the same pan, cook the mushrooms for a few minutes until just done. Grease your ovenproof dish with butter and layer the bottom with the prepared potatoes, spinach, and mushrooms. Add the quartered eggs and smoked haddock fillets on top, seasoning with salt and pepper.
- In a separate bowl, mix the double cream and wholegrain mustard, season with salt and pepper, and then pour this mixture over the ingredients in the dish. Sprinkle the grated cheese on top.
- Bake in the oven until the top is golden and the bake is cooked through. The baking time will vary depending on the size of your dish.
Storage and Reheating:
This dish can be prepared ahead up to the end of assembling the ingredients in the ovenproof dish, and then refrigerated. It is not suitable for freezing. When ready to serve, bake as instructed. If reheating, ensure it is heated thoroughly until piping hot throughout.
Nutritional Information:
This dish is high in protein from the haddock and eggs, contains a good amount of vitamins from the spinach, and offers a rich source of potassium from the potatoes. The cream and cheese add a bit of indulgence, making this dish a balanced blend of nutritious and comforting.
Frequently Asked Questions:
- Can I use another type of fish? Smoked haddock is recommended for its flavor, but you can use other types of white fish.
- Is it possible to make this dish dairy-free? You can substitute the cream with a dairy-free alternative and omit the cheese or use a dairy-free cheese substitute.
- How long can I store this dish in the refrigerator? It's best consumed within 2 days when stored in the fridge.
This delicious bake is perfect for a comforting meal, combining the rich tastes of the sea with hearty vegetables and a creamy sauce. Enjoy this dish with a side salad or simply on its own for a satisfying dinner.
Original recipe by Mary Berry, as featured in "Mary Berry Cooks Up A Feast" by Mary Berry and Lucy Young, published by DK.
For more details on the recipe, visit Foodies Magazine's website.