Smoked Haddock with Spinach, Potatoes, Mustard & Cream

Prep: 20 mins - Cooking: 35 mins

Serves: 4

Summer may be over but now is the time to enjoy crisp walks, cosy scarfs and warm creamy dishes like this smoked haddock with spinach potatoes, mustard and cream. Using our smoked haddock fillets this warming dish is the perfect comfort food. The recipe doesn't have specific quantities as it pretty much works with as much spinach or potatoes as you think you might eat. Recipe by Rob Wicks filmmaker and photographer specialising in food and drink, from www.eatpictures.com

Ingredients

1. Smoked haddock - 500g Haddock Fillet or alternatively try the 500g Haddock Trim
2. New potatoes - boiled & cooled
3. Young spinach leaves
4. Butter
5. Garlic
6. Cream
7. Grainy mustard
8. Tasty cheddar
9. Breadcrumbs
10. Parsley

Method

1. Roughly crush the boiled potatoes
2. Wilt the spinach and squeeze out the water
3. Combine the spinach and potatoes with butter and crushed garlic in the bottom of an oven dish
4. Cut the smoked fish fillet to fit in your dish
5. Sit the juicy smoked fish fillets on top
6. Combine the cream, mustard and grated cheese
7. Tip it over the fish
8. Combine the bread crumbs, parsley, salt and pepper
9. Sprinkle the crumb mixture over the fish
10. Bake for 25-30 minutes (depending on thickness of fish and starting temperature of dish) till the haddock is all opaque and flakes nicely

Serve. And wolf.

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