September 22, 2016 by dgarnett2013
Smoked haddock, barley & spinach salad: Simple by Diana Henry
For the dressing:
- 25ml Dijon mustard
- 4 tabs white wine vinegar
- salt and pepper
- 1 tsp caster sugar
- 180ml light and fruity extra virgin olive oil
- 75ml singel cream
For the salad:
- 225g pearl barley, farro or spelt
- 2 tabs olive oil
- good squeeze of lemon juice
- 1 tab chopped parsley leaves
- 1kg undyed smoked haddock fillet, cut into 6 portions
- 25g unsalted butter
- 1 tab sunflower oil
- 350g baby spinach leaves
To make the dressing, put the mustard, vinegar, seasoning and sugar into a small jug and gradually add the extra virgin olive oil, whisking with a fork as you do.
Whisk in the cream and taste for seasoning. Set aside.
Cook the barley in boiling lightly salted water until tender, about 30 mins. Drain, rinse in warm water and drain again, shaking out any excess liquid.
Transfer to a warm bowl and stir in the regular olive oil, lemon juice, parsley and seasoning.
Cover and keep warm.
Make sure there are no little bones in the fish by rubbing your hands over the surface.
Divide the butter and sunflower oil between two frying pans and cook three pieces of fish in each, flesh side down first, over a medium heat until pale gold underneath (about 2 mins).
Carefully turn the fish over, reduce the heat a little and cover both pans.
Cook for about 5 mins, or until the flesh is opaque. Take the pans off the heat.
Divide the spinach between six plates with the barley.
Lift the fish from its skin – I use a knife and fork – trying to keep it in fairly big chunks.
Put it on the salad and spoon over the dressing.
Eaten the day the Morning Glory appeared.