Creamy-Chivey Smoked Haddock with Crushed Potatoes Buttery Greens

Ingredients

1. Chop the larger potatoes in half and leave the skin on.
2. Bring a medium pot of lightly salted water to boil.
3. Chop the chives into 1cm pieces.
4. Roughly chop the spinach.

1. Cook the potatoes in a pot of lightly salted boiling water for about 10-15 minutes until tender.
2. Season the haddock with a pinch of salt and pepper and place in a non-stick frying pan. Pour in the milk and bring to a gentle simmer over medium-low heat. Cook the fish for about 8 minutes until opaque, but not yet flaky.
3. When the potatoes have cooked, drain them and return the pot with a tbsp of olive oil over medium heat. Once hot, add the potatoes with a pinch of salt and pepper and lightly crush the potatoes with a wooden spoon and cook for about 30 seconds. Remove the pan from heat and set aside.
4. In a frying pan, heat a dash of olive oil over medium-high heat. Add the spinach and cook for about 30 seconds, then remove the pan from heat and cover with a lid.
5. Once the fish has cooked, transfer it to a plate and set aside. Add the crème fraiche to the same pan with the left over juices and return to high heat. Simmer the mixture for a few minutes while stirring. Add ¾ tbsp of butter and whisk into the mixture. Return the fish to the pan with the chopped chives and a pinch of salt and pepper and simmer for 30 seconds.
6. Serve the fish on top of the potatoes with the spinach on the side and drizzle over the sauce from the pan.