Introduction
This delightful dish brings together the earthy goodness of potatoes, the creaminess of Cheddar cheese, and the fresh taste of baby spinach, all complemented by succulent fish fillets. The culinary journey begins with crispy potatoes and ends with a vibrant sauce that ties all the flavors together beautifully. Perfect for a weeknight dinner, this recipe showcases sustainable fish sourced responsibly, making it not only delicious but also environmentally friendly.
Detailed Ingredients with measures
– 400g potatoes
– Olive oil
– 20g Cheddar cheese
– 1 teaspoon creamed horseradish
– 2 tablespoons soured cream
– 250g baby spinach
– ½ a bunch of dill (10g)
– 1 lemon
– 2 x 130g chunky white fish fillets, skin off, pin-boned, from sustainable sources
– Optional: extra virgin olive oil
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Serves 2
Enjoy this wholesome recipe that delights the palate with a combination of textures and flavors, all while being quick and easy to prepare. Whether you’re cooking for yourself or serving friends, this meal is sure to impress!
Detailed Directions and Instructions
Step 1: Prepare the Potatoes
Scrub the potatoes thoroughly, then chop them into 1cm cubes. Place the cubed potatoes in the large air-fryer drawer. Add 1½ tablespoons of olive oil along with a pinch of sea salt and black pepper. Cook the potatoes at a temperature of 200ºC for 20 minutes or until they are golden brown, shaking the drawer halfway through the cooking time to ensure even cooking.
Step 2: Make the Sauce
In a blender, combine the Cheddar cheese, creamed horseradish, soured cream, half of the baby spinach, and most of the dill (including stalks). Add 50ml of water and squeeze in the juice of a quarter of the lemon. Blitz the mixture until it becomes smooth, then season to taste with salt and pepper. Remove the shelf from the small air-fryer drawer, pour the sauce into the drawer, and then replace the shelf.
Step 3: Prepare the Fish
Season the fish fillets with salt and pepper. Place them in the small air-fryer drawer on top of the sauce. Finely slice 4 rounds from the remaining lemon and place these slices on top of the fish. Lightly spritz the fish with olive oil. Cook the fish at 170ºC for 12 to 15 minutes, or until the fish is just cooked through and the sauce is heated.
Step 4: Wilt the Spinach and Serve
Once the potatoes are done, carefully tip them out of the large drawer. Pack the remaining baby spinach into the drawer with the potatoes. Cook for an additional 2 minutes at 200ºC, just until the spinach is wilted. While the spinach wilts, remove the fish from the small drawer. Divide the sauce between serving plates, then arrange the fish, cooked potatoes, and wilted spinach on top. Garnish the dishes with the reserved dill and finish with a drizzle of extra virgin olive oil, if desired.
Notes
Note 1: Fish Selection
Ensure that the fish you choose is skin off and pin-boned, and sourced from sustainable suppliers to support responsible fishing practices.
Note 2: Temperature Accuracy
Cooking times and temperatures may vary depending on the model of your air fryer. Adjust accordingly based on your specific appliance for the best results.
Note 3: Sauce Consistency
If the sauce is too thick, you can thin it out by adding a bit more water until you reach your desired consistency.
Note 4: Serving Suggestions
This dish pairs well with a light salad or crusty bread to balance the rich flavors of the fish and sauce. Adjust garnishes with additional herbs to enhance flavors.
Cook techniques
Air-frying Potatoes
Scrub and chop potatoes into 1cm cubes. Toss with olive oil, sea salt, and black pepper. Air-fry at 200ºC for 20 minutes, shaking halfway through for even cooking.
Making the Sauce
Combine Cheddar cheese, creamed horseradish, soured cream, half the baby spinach, and most of the dill in a blender. Add 50ml of water and a quarter of lemon juice. Blitz until smooth and season to taste.
Cooking Fish Fillets
Season fish fillets and place in the small air fryer drawer. Top with lemon slices and spritz with olive oil. Cook at 170ºC for 12 to 15 minutes, ensuring the fish is just cooked through.
Wilting Spinach
After air-frying the potatoes, remove them from the large drawer and add the remaining spinach. Cook at 200ºC for 2 minutes or until just wilted.
FAQ
Can I use a different type of cheese in the sauce?
Yes, you can substitute Cheddar cheese with another cheese of your choice, but it may alter the flavor of the sauce.
What can I use instead of fish fillets?
You can use other types of white fish or even tofu for a vegetarian option, but cooking times may vary.
Is it necessary to use fresh dill?
While fresh dill offers the best flavor, you can use dried dill in a pinch. Remember to adjust the quantity since dried herbs are more concentrated.
Can I modify the amount of horseradish in the sauce?
Yes, feel free to adjust the amount of horseradish according to your preferred spice level.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat until piping hot before serving again.
Conclusion
This delightful dish brings together the heartiness of roasted potatoes, the richness of fish, and the freshness of spinach, all enhanced by a creamy horseradish sauce. The blend of flavors and textures makes it satisfying and healthy, perfect for a well-rounded meal.
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