This article was written for Annabel & Grace, which is now part of Rest Less.
Haddock & leaf spinach gratin
INGREDIENTS serves 4
- 500g frozen leaf spinach, defrosted
- butter, for greasing
- about 500g (2 fillets) smoked haddock, skinned and cut into 4 portions
For the topping
- 200ml crème fraîche
- juice ½ lemon
- 100g cheese, grated
- 2 spring onions, sliced
- small grating nutmeg
- handful dried breadcrumbs
How to prepare
- Heat oven to 180C/160C fan/gas 4. Butter a medium gratin dish and layer the spinach inside. Season the spinach with salt and pepper and then lay the haddock fillets, skinned side down on top.
- Mix all the ingredients for the topping, except the breadcrumbs, in a small bowl and season with lots of pepper and a little salt. Dollop and spread the mixture over the fish and spinach. Scatter everything with the breadcrumbs and bake for 30 mins until bubbling and golden. If you like things really grilled finish for a few mins under a hot grill. Serve straight from the dish.