This creamy fish pie style bake is oozing with melted cheese, delicious chunky haddock and fresh spinach. It only takes 40 minutes too and the family will love it
- 20g butter
- 20g plain flour
- 240ml milk
- 2tbsp Dijon mustard
- Squeeze of lemon
- 100g spinach
- 70g cheese, chopped into small cubes like Pie d’Angloys
- 400g smoked haddock
- Salt and pepper
Preheat the oven to 200ºC/400ºF/gas 6.
Melt the butter over a medium heat, remove and stir in the flour to form a roux. Place back on the heat and cook for 30 secs stirring with a wooden spoon.
Gradually add the milk a little at a time whisking as you go to prevent any lumps from forming. When you have incorporated all the milk and the sauce has a creamy consistency add in the Dijon mustard, cheese and a squeeze of lemon juice. Season to taste.
Wash the spinach and cook for 1-2 mins, squeeze out any excess liquid using a sieve and the back of a spoon.
Divide the spinach between two small crockery-baking dishes, place the fish on top and finish with the sauce.
Bake in the oven for 15 – 20 mins until golden on top.
Video of the Week
Just top with mash to turn this cheesy haddock and spinach bake into a delicious fish pie