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By The Field
Wednesday, 18 November 2009
The Weald Smokery's smoked haddock and spinach pots
Serves 6
You will need 6 ovenproof pots or ramekins of approximately 150ml capacity
Poach the haddock in the milk.
When cooked, flake it and divide between the ramekins.
Reserve the milk to make a béchamel sauce with the flour and butter.
Add the spinach to the sauce and cook for a further 2-3 minutes.
Add the chopped eggs, season to taste then spoon the sauce over the fish.
Top with the chives and parmesan, and grill for 4-5 minutes until golden and bubbling.
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