Smoked Haddock with Chive Butter Sauce

Smoked Haddock with Chive Butter Sauce on a bed of spinach in a white bowl
  • 2 servings
  • 30 minutes to prepare
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  • 1 large filet of smoked haddock
  • 150g fresh spinach
  • 1/4 zest of a lemon
  • 1/4 tsp freshly grated nutmeg (optional)
  • 20g butter, softened
  • For the butter and chive sauce
  • 75ml double cream
  • 50g chilled butter, cubed
  • squeeze (of) lemon juice
  • 1 tbsp chopped fresh chives
  • 50ml white wine


The fish

1 Preheat your grill

2 Take out any bones from the haddock with a pair of tweezers.

3 Spread half the softened butter over the haddock.

4 Slice the haddock into two portions and put it on an oven tray.

5 Grill for 7-8 minutes

The spinach

1 Put the rest of the butter into a saucepan, along with the spinach, nutmeg and lemon zest.

2 Stir for 1 minute, add a splash of water, remove from the heat and put a lid on the pan to keep it warm.

The sauce

1 Place the white wine into a small frying pan or saucepan and reduce by half.

2 Add the cream and bring to the boil.

3 Add the chilled cubed butter, take the pan off the heat and stir the butter into the sauce with a wooden spoon, making sure it’s all incorporated.

4 Add a squeeze of lemon juice and sprinkle in the chives.

To serve, divide the spinach between your plates, top with grilled haddock and spoon over the butter and chive sauce.