This heart warming smoked haddock bubble and squeak recipe is perfect for lunch or a quick dinner.
4 x 140g portions traditionally smoked haddock
1 lemon, quartered
Pack of 4 bubble and squeak cakes (or potato rösti)
4 large eggs
4 handfuls spinach, washed
1 pack of ready-made hollandaise sauce (optional)
Preheat the oven to 180⁰C/fan 160⁰C/gas mark 4.
Place the haddock, butter and two lemon quarters on a piece of foil. Wrap carefully in the foil and place on a baking sheet with the bubble and squeak cakes.
Bake in the oven for 15 minutes, turning the cakes halfway through the cooking time.
A few minutes before the fish is ready, bring a pan of water to a simmer. Poach the eggs for a few minutes, until cooked to your liking. Drain the eggs carefully.
Place the spinach in a colander and pour over boiling water until it’s wilted. Drain well.
Remove the tray from the oven. Put the bubble and squeak cakes on four plates and top with the spinach. Carefully unwrap the fish and place a piece on top of each of the bubble and squeak cakes and the spinach, drizzling over the butter.
Top with the eggs, and some black pepper. Serve with the hollandaise sauce (if using) and the remaining lemon.
RECIPE & IMAGES COURTESY OF https://www.loveseafood.co.uk/