Edinburgh Smoked Haddock Fillets with a Ricotta - recipes scottish seafood

Ingredients

• 4 whole smoked haddock fillets (150g each)
• 200g ricotta
• 120g spinach, trimmed and rinsed (leave access water on them for cooking)
• 4 sage leaves finely chopped
• 1 garlic clove, finely chopped
• zest of 1/4 of a lemon
• pinch freshly grated nutmeg
• maldon salt and freshly ground black pepper
• 2 large floury potatoes, peeled and diced roughly
• 300g swede, peeled and diced roughly
• 1 tomato diced
• 1 tbsp basil, shredded
• 2 tbsp extra virgin olive oil
• pinch nutmeg