The Press and Journal (Aberdeen and Aberdeenshire)

Smoked haddock , cheese and hard -boiled eggs on spinach

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INGREDIENT­S SERVES 3-4

2 large fillets of smoked haddock (around 450g)

450g young spinach leaves 6 eggs, hard boiled 50g butter 1 rounded tbsp plain flour 600ml milk

Half tsp salt 12 grinds black pepper

A grating of nutmeg 1 tsp mustard 175g grated cheddar

DIRECTIONS

Remove any bones you feel in the fish, then cut the fish into even-sized chunks.

Shell the eggs, chop and add to the haddock.

Steam the spinach until just wilted, then drain in a large sieve.

Press with the back of a ladle to extract as much liquid from the wilted spinach as you can.

Add half a tsp salt and a good grinding of black pepper to the spinach then chop it.

Put the seasoned spinach in the base of an ovenproof dish.

Using a pan, melt the butter and stir in the flour.

Gradually add the milk, stirring continuous­ly till all the milk is added.

Once it bubbles, add the salt, pepper, nutmeg, mustard and half the cheese.

Stir until the cheese melts. Add the fish and eggs and pour over the spinach.

Top with the remaining grated cheese. Bake at 180’C gas 4, for 30 minutes or until the surface cheese melts and forms a crust.

Serve with crusty bread, or steamed new Jersey Royal potatoes and a mixed leaf salad.

This is another substantia­l all-in-one dish, full of goodness and flavour.

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