- 295g smoked haddock
- 125g young leaf spinach
- 2 large eggs, hard-boiled and chopped
- 40g parmesan cheese, grated
- 1 tbsp chopped chives
- 310ml milk
- 25g butter
- 25g plain flour
- salt and pepper
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.
More Fish recipes
More recipes from The Weald Smokery