Coconut Poached Haddock & Sweet Potato Mash
A maelstrom of sweet flavours complemented by the savoury burst of the spinach. Smooth & succulent.
- Dish Type: main
- Serves: 2
- Preparation time: 10 mins
- Cooking time: 25 mins
- Difficulty: Medium
- Cuisine type: Oriental influenced
- 160g Portions Cornish Haddock x 2
- 400g Sweet Potatoes
- 400g Pouch of Coconut & Tomato Poaching Sauce
- 200g Spinach
- 20g Butter
- 2 x Spring Onions
- 1 x Red Chilli
- 5g Coriander
- Wash your spinach and drain. Wilt the spinach down, with a little salt, in a saucepan. Once cooked, place into a colander and squeeze out as much water out as possible. Place onto a chopping board and roughly chop through.
- Peel, and cut the sweet potato into even sized pieces, place into a saucepan, cover with water and season with salt. Bring to the boil and simmer until sweet potatoes are well cooked and soft. The tip of a knife should slide into them easily. Drain, place back into the pan, with the butter, and mash until smooth.
- Slice the spring onions finely, chop the chilli and roughly shred the coriander. Place all ingredients into the sweet potato mash and season to your taste with salt and freshly ground pepper. Keep warm.
- Bring the Coconut & Tomato poaching sauce slowly to the boil and reduce to a simmer, in a pan large enough to accommodate the Haddock portions.
- Season the Haddock with salt and pepper and slide the fish gently into the pan. Simmer for about 5 to 6 minutes, carefully remove the fish from the sauce and keep warm.
- Bring the sauce back to the boil, add the spinach into the sauce and reduce heat to a simmer while you plate up.
- To serve: Divide the sweet potato mash onto two bowl plates and place the haddock on top, spoon a generous amount of sauce over and around each one.
Nutrition per serving
- Per Serving 592kcal / 2657kj
- Fat 35.0g
- Saturates 19.0g
- Carbs 41.0g
- Sugars 25.0g
- Protein 36.7g
- Salt 0.74g