Gourmet Goats Cheese & Haddock

Gig boat Girls
Gourmet Goats Cheese & Haddock
Serves 6 healthy Scillonian Oarswomen

49 degrees 57’.5 North 6 degrees 20’ .8 West
Gig boat "Men-A-Vaur", New Grimsby Sound, Isles of Scilly.

Succulent white fish (cod or haddock) on a bed of mash potato and melting goats cheese chunks. Served with steaming spinach and topped with a poached egg in winter, or a rocket and watercress salad in summer.

INGREDIENTS:

6 fresh Cornish haddock fillets , 200g Soft Welsh Organic Goats Cheese cut into small chunks, 6-8 large potatoes (peeled), olive oil for drizzling, butter, Fresh Spinach, 6 eggs, sea salt and freshly ground black pepper, 2 large onions, balsamic vinegar.

1 Peel and chop the potatoes and onions. Boil in water for 15-20 mins. Steam the fresh spinach above the potatoes for the last 5 minutes.

2 Bring a second pan of water to the boil and turn down to an energetic simmer. Slip in eggs to poach once the fish is under the grill.

3 Place the haddock on a baking tray or grill pan and drizzle with olive oil, sea salt and pepper. Cook under a hot grill until the fish lightly flakes (5-8 minutes)

4 Drain and roughly mash the potato and onion, and mix in the soft goats cheese chunks. Serve a portion on each plate and add the fish on top.

5 Drizzle fish with olive oil and balsamic vinegar, and serve with spinach topped with a poached egg.