Haddock and spinach layer recipe
information
Preparation time: 15 minutes,
Cooking time: 35 - 40 minutes,
Oven temperature: 180°C, 350°F, gas 4,
Calories: 281 per portion
ingredients
500 g (1 1/4 lb) haddock fillets
150 ml (1/4 pint) skimmed milk
1 bay leaf
salt and pepper
1 hard-boiled egg, chopped
500 g (1 1/4 lb) frozen leaf spinach
2 crispbreads, crushed
1 tomato, sliced, to garnish
150 ml (1/4 pint) skimmed milk
1 bay leaf
salt and pepper
1 hard-boiled egg, chopped
500 g (1 1/4 lb) frozen leaf spinach
2 crispbreads, crushed
1 tomato, sliced, to garnish
For the sauce
about 150 ml (1/4 pint) skimmed milk
25 g (1 oz) margarine
1 onion, chopped
25 g (1 oz) plain flour
grated nutmeg
25 g (1 oz) margarine
1 onion, chopped
25 g (1 oz) plain flour
grated nutmeg
method
1. Place the haddock in a pan. Add the milk, bay leaf, salt and pepper to taste, then poach for about 10 minutes until the fish is tender. Drain, reserving the liquor. Flake the haddock and mix with the egg. Cook the spinach and drain.
2. Make the fish liquor up to 300 ml (1/2 pint) with extra milk. Melt the margarine in a pan and fry the onion until soft.
3. Stir in the flour and cook for 1 minute. Gradually blend in the milk, then bring to the boil, stirring continuously. Cook, stirring, for a further 1 minute. Stir in the fish mixture; mix well.
4. Layer the spinach and fish mixture in a greased 1.2 litre (2 pint) ovenproof dish, finishing with the spinach. Sprinkle with the crispbreads and cook in the oven for 20 - 25 minutes. Garnish with the sliced tomato.
COOK'S TIP
Crush the crispbreads quite finely so they will sprinkle easily over the spinach.
Cover the crispbreads with greaseproof paper and press gently with a rolling pin.
2. Make the fish liquor up to 300 ml (1/2 pint) with extra milk. Melt the margarine in a pan and fry the onion until soft.
3. Stir in the flour and cook for 1 minute. Gradually blend in the milk, then bring to the boil, stirring continuously. Cook, stirring, for a further 1 minute. Stir in the fish mixture; mix well.
4. Layer the spinach and fish mixture in a greased 1.2 litre (2 pint) ovenproof dish, finishing with the spinach. Sprinkle with the crispbreads and cook in the oven for 20 - 25 minutes. Garnish with the sliced tomato.
COOK'S TIP
Crush the crispbreads quite finely so they will sprinkle easily over the spinach.
Cover the crispbreads with greaseproof paper and press gently with a rolling pin.
serving amount
serves 4
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