You will need a shallow ovenproof dish, about 15cm x 20cm. It can be made up to 8 hours ahead & kept in the fridge. From Mary Berry at Home.
1. Preheat the oven to 200C / 180C fan / gas 6.
2. Measure the milk for the sauce into a saucepan & add the haddock. Bring to simmering point for 3 minutes.
3. Lift out the fish & flake into pieces. Set aside & reserve the hot milk.
4. Boil the potatoes in salted water for 10 minutes or until just cooked.
5. Drain & refresh in cold water, drain again.
6. Heat a large frying pan over a high heat & cook the spinach until just wilted.
7. Drain in a colander & press with the back of a spoon to release any liquid.
8. To make the sauce, melt the butter in a saucepan, whish in the flour & cook for 1 minute.
9. Whisk in the reserved milk & creme fraiche & bring to the boil, stirring until thickened.
10. Season with salt & pepper. Stir in half the cheese followed by the lemon juice & cooked potatoes. Stir well.
11. Arrange 6 piles spinach in the base of the dish, top with haddock flakes & pieces of egg. Season with salt & pepper.
12. Pour over the potatoes & sauce & sprinkle with remaining cheese.
13. Bake for 25 minutes until golden on top & bubbling at the edges.
14. Serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (424g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 610 | ||
Calories from Fat: 300 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.3g | 44 % | |
Saturated Fat 17.7g | 89 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 531.3mg | 163 % | |
Sodium 1155.8mg | 40 % | |
Potassium 1282.7mg | 34 % | |
Total Carbohydrate 29.4g | 9 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 25.2g | ||
Protein 45.9g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 610
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