1 kg (2 1/4 lb) haddock fillets, skinned
1 kg (2 1/4 lb) fresh spinach
1/2 stick (2 oz) 50 g butter
salt and pepper
scant 1/2 (us) cup (100 ml) basic fish stock
scant 1/2 (us) cup (100 ml) dry white wine
1 kg (2 1/4 lb) haddock fillets, skinned
1.25 ml (1/4 tsp) grated nutmeg
2 oz (50 g) Parmesan cheese, grated
1 kg (2 1/4 lb) fresh spinach
1/2 stick (2 oz) 50 g butter
salt and pepper
scant 1/2 (us) cup (100 ml) basic fish stock
scant 1/2 (us) cup (100 ml) dry white wine
1 kg (2 1/4 lb) haddock fillets, skinned
1.25 ml (1/4 tsp) grated nutmeg
2 oz (50 g) Parmesan cheese, grated
for the mornay sauce
1 small onion
1 small carrot
1 small celery stick
1 pint (600 ml) milk
1 bay leaf
few parsley stalks
1 thyme sprig
1 clove
6 white peppercorns
1 blade of mace
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/3 cup (50 g) 2 oz plain flour (All purpose)
1 egg yolk
25 g (1 oz) Gruyere cheese, grated
25 g (1 oz) Parmesan cheese, grated
4 tbsp (60 ml) single cream
pinch of grated nutmeg
1 small carrot
1 small celery stick
1 pint (600 ml) milk
1 bay leaf
few parsley stalks
1 thyme sprig
1 clove
6 white peppercorns
1 blade of mace
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/3 cup (50 g) 2 oz plain flour (All purpose)
1 egg yolk
25 g (1 oz) Gruyere cheese, grated
25 g (1 oz) Parmesan cheese, grated
4 tbsp (60 ml) single cream
pinch of grated nutmeg
method
1. Start by making mornay sauce, as follows; combine the onion, carrot, celery and milk in a saucepan. Add the herbs and spices, with salt to taste. Heat to simmering point, cover, turn off the heat and allow to stand for 30 minutes to infuse. Strain into a measuring jug-Melt the butter in a saucepan. Stir in the flour and cook over low heat for 2-3 minutes, without allowing the mixture to colour. Remove the pan from the heat and gradually add the flavoured milk, stirring constantly.
2. Return the pan to moderate heat, stirring until the mixture boils and thickens to a coating consistency.
3. When the mixture boils, lower the heat and simmer for 1-2 minutes, beating briskly. Cool slightly.
4. Beat the egg yolk in a small bowl. Add a little of the sauce and mix well. Add the contents of the bowl to the sauce and heat gently, stirring. Do not allow the sauce to boil. Stir in the cheeses until melted. Add the cream and nutmeg. Cover the surface of the sauce closely with damp greaseproof paper and set aside.
5. Using 25 g (1 oz) of the butter, grease a shallow ovenproof serving dish. Tear the spinach leaves from the stalks and place in a large saucepan with the remaining butter. Add salt and pepper to taste. Cover with a tight-fitting lid and cook gently for about 15 minutes, shaking the pan occasionally.
6. Meanwhile, combine the stock and white wine in a large saucepan. Bring to simmering point, add the fish and poach for 7-10 minutes.
7. Drain the spinach throughly in a colander, pressing out all free liquid with the back of a wooden spoon. Put the spinach on the base of the prepared dish. Remove the fish fillets with a slotted spoon and arrange them on top. Keep hot.
8. Boil the fish stock until reduced by half. Reheat the sauce, stirring frequently. Add the reduced fish stock, season with salt, pepper and nutmeg and pour the sauce over the fish. Sprinkle with the grated Parmesan and brown under a hot grill. Serve at once.
2. Return the pan to moderate heat, stirring until the mixture boils and thickens to a coating consistency.
3. When the mixture boils, lower the heat and simmer for 1-2 minutes, beating briskly. Cool slightly.
4. Beat the egg yolk in a small bowl. Add a little of the sauce and mix well. Add the contents of the bowl to the sauce and heat gently, stirring. Do not allow the sauce to boil. Stir in the cheeses until melted. Add the cream and nutmeg. Cover the surface of the sauce closely with damp greaseproof paper and set aside.
5. Using 25 g (1 oz) of the butter, grease a shallow ovenproof serving dish. Tear the spinach leaves from the stalks and place in a large saucepan with the remaining butter. Add salt and pepper to taste. Cover with a tight-fitting lid and cook gently for about 15 minutes, shaking the pan occasionally.
6. Meanwhile, combine the stock and white wine in a large saucepan. Bring to simmering point, add the fish and poach for 7-10 minutes.
7. Drain the spinach throughly in a colander, pressing out all free liquid with the back of a wooden spoon. Put the spinach on the base of the prepared dish. Remove the fish fillets with a slotted spoon and arrange them on top. Keep hot.
8. Boil the fish stock until reduced by half. Reheat the sauce, stirring frequently. Add the reduced fish stock, season with salt, pepper and nutmeg and pour the sauce over the fish. Sprinkle with the grated Parmesan and brown under a hot grill. Serve at once.
serving amount
serves 4
rate this recipe
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