Prep Time 25 Minutes
Cook Time 15 Minutes
Serves 2
Method
  1. Preheat the oven to 200°C/400°F/Gas Mark 6.

  2. Melt the butter over a medium heat, remove and stir in the flour to form a roux. Place back on the heat and cook for 30 secs stirring with a wooden spoon.

  3. Gradually add the milk a little at a time whisking as you go to prevent any lumps from forming. When you have incorporated all the milk and the sauce has a creamy consistency add in the Dijon mustard, Pié d’Angloys and a squeeze of lemon juice. Season to taste.

  4. Wash the spinach and cook for 1-2 mins, squeeze out any excess liquid using a sieve and the back of a spoon.

  5. Divide the spinach between two small crockery-baking dishes, place the fish on top and finish with the sauce.

  6. Bake in the oven for 15 to 20 min until golden on top.

INGREDIENTS

70g Pié d’Angloys – chopped into small cubes
400g Smoked haddock
240ml Milk
100g Spinach
20g Butter
20g Plain flour
2 tbsp Dijon mustard
Squeeze of lemon
Salt and pepper

PRODUCT

View Method

Recipe Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6.

  2. Melt the butter over a medium heat, remove and stir in the flour to form a roux. Place back on the heat and cook for 30 secs stirring with a wooden spoon.

  3. Gradually add the milk a little at a time whisking as you go to prevent any lumps from forming. When you have incorporated all the milk and the sauce has a creamy consistency add in the Dijon mustard, Pié d’Angloys and a squeeze of lemon juice. Season to taste.

  4. Wash the spinach and cook for 1-2 mins, squeeze out any excess liquid using a sieve and the back of a spoon.

  5. Divide the spinach between two small crockery-baking dishes, place the fish on top and finish with the sauce.

  6. Bake in the oven for 15 to 20 min until golden on top.

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