Velouté with Fish

Heat the stock in a pan, add the broccoli and cook together until soft through.  Add the spinach, wilt.  Remove from the heat, add the crème fraiche and process to a smooth consistency.

To cook the spinach and fish- melt half the butter over a medium heat in a non-stick pan, add the spinach and wilt, season with salt and pepper, add a little nutmeg if you like, remove and keep warm in a bowl.  In the same pan add the remaining butter and fry the fish fillets, seasoned on both sides and lightly golden- about 4 minutes each side.  Remove from the heat, cover with foil and leave to stand for 5 minutes- this will ensure the fish is cooked through.  Spoon the wilted spinach into the centre of 4 warmed soup plates or bowls, top with the fish.


  • 1L stock
  • 750g broccoli
  • 2 tablespoons lemon juice
  • 6 scrapes nutmeg
  • 100g spinach leaf
  • 50ml crème fraiche

For the Fish

  • 25g butter
  • 100g spinach
  • 4 x 75g piece of white fish fillet e.g. hake, cod, monk
  • Sea salt and pepper