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Clover Fresh Milk Poached Haddock and Smokey Spinach

over Fresh Milk Poached Haddock and Smokey Spinach

Clover Fresh Milk Poached Haddock and Smokey Spinach

Recipe by Zach Abrahams
500ml               Clover Fresh Milk
2                      Lemons
5-10 sprigs         Fresh Thyme
2 T                   Butter
4-6                    Smoked Haddock fillets (defrosted)
250g                 Baby tomatoes (halved)
2 T                   Smoked Paprika
400g                 Swiss Chard Spinach
Pour Clover Fresh Milk in a small saucepan or frying pan along with the thyme and rind of 1 of the lemons, bring poaching milk up to a simmer for 5 mins and then turn the temperature down to just lower than a simmer.
While the poaching milk is simmering, heat a frying pan with some butter and carefully sear the top and bottom of the haddock fillet until golden brown, make sure your pan is hot enough or the haddock will stick to the bottom of the pan.
Next, place the haddock into the poaching milk, allow it to cook for 4-5 mins or until the haddock is hot in the center.
Using the pan that you seared the haddock in, add the tomatoes at a high heat,(resist the urge to stir) allow the tomato skins to blacken slightly (1-2 mins), sprinkle in half of the smoked paprika, stir until the tomatoes are evenly coated in paprika.
Add all the spinach to the tomato pan, stir until the spinach has begun wilting, add the rest of the smoked paprika and some seasoning, keep stirring for 30 sec and serve with the poached haddock fillet. Add a drizzle of milk sauce treacle and some micro herbs as an optional fancy plating trick!

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