Dinner Sunday 12 November - Smoked Haddock Florentine

Smoked Haddock Florentine
100g raw spinach
1/4 pint semi skimmed milk
a few pepper corns
1 small bay leaf
10g cornflour
1 smoked haddock fillet ( about 100g)
1 duck egg, hard boiled
10g Parmigiano Reggiano cheese
salt, pepper & nutmeg

Add the bay leaf and pepper corns to the milk. Place over low heat and bring to just below a simmer. Add the haddock and poach until fish is barely cooked, about 5 minutes depending on thickness and size of fillet.

Remove the fish from the milk.

Cook spinach in a non stick frying pan with until wilted. Line a small casserole dish with the spinach. Flake the cook fish over the top. Chop the hard boiled duck egg and scatter over the fish.

Strain the pepper corns and bay leaf from the milk. Mix with the cornflour and cook over low heat until thickened. Season with salt, pepper & nutmeg.

Pour sauce over the casserole and top with the grated cheese. Bake in a hot oven (Gas 6) until bubbling and the cheese is lightly browned.

Nutrition Data per serving
Calories (kcal) 355.3
Carbohydrate (g) 17.6
Protein (g) 37.5
Fat (g) 15.0
Fibre (g) 3.0

I had this with some Brussels sprouts and runner beans.