Smoked haddock florentine

Smoked haddock florentine

I have always enjoyed smoked haddock and happily used it in kedgeree or with a really nice white sauce on toast for breakfast, but this really steps it up for smoked haddock. The crumbly topping makes a huge difference and it was a delicious fish meal. Most of us don’t eat enough fish so here is a really quick and easy fish recipe that tastes fantastic. (4 people)

What you need

600g smoked haddock thawed (1 box)
400g spinach leaves with white bits trimmed (use scissors)
1 cup cheddar grated cheese
1/3 cup chopped chives
2/3 cup fresh cream
1 cup breadcrumbs
2 tablespoons butter

The process

Fill a large pan about 1/3 with cold water, toss in the fish fillets and bring to the boil. As soon as it boils remove from the heat and drain.

Roughly chop up the spinach leaves and repeat the exact same process above, then take the spinach leaves in your hands and squeeze out as much water as you can.

Lightly butter a casserole dish and make a layer with half of the fish, then use half of the spinach and make another layer, 1/2 of the chives, 1/2 of the cream then 1/3 of the cheese.

Repeat again and then top it off with the rest of the cheese and the breadcrumbs.

Melt the butter in the microwave and sprinkle over the top.

Bake in a 200 Celsius oven for 30 to 35 minutes until the top is browned.

You are gonna love this.