Poached Smoked Fish W' Redskin Potatoes & Spinach – a delicious recipe with lemon juice, mustard, vegetable oil, heavy cream, salt, potatoes. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a small bowl, whisk together the lemon juice, salt, and Dijon mustard. Slowly whisk in the oil, then the cream. Season to taste with sea salt and freshly ground pepper and set aside.
2
Cover the potatoes with salted water, bring to a boil and cook until just barely able to pierce. Do not overcook. Drain and set aside to cool until just warm. Cut into thin, even slices and toss with several tablespoons of dressing.
3
Pour milk into a shallow skillet and bring to a simmer. Do not allow it to boil. Add the fish, cover, reduce heat and simmer gently for 10 minutes. Drain, discarding milk. Remove skin and bones, and break fish into small chunks.
4
Stack spinach leaves a few at a time, and slice thinly. Repeat with remaining until all of the spinach has been sliced. Spread spinach in a large shallow bowl, top with smoked fish and the potatoes. Drizzle with remaining dressing and shower generously with freshly ground black pepper.
350
kcal
Calories
26
g
Fat
21
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/3 cup plain vegetable oil, 2 tablespoons heavy cream, and more.
Yes, Poached Smoked Fish W' Redskin Potatoes & Spinach falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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