Smoked haddock supper

Glen Yorke: Chef

Ingredients: serves 4

4 fillets of smoked haddock
4 medium potatoes
150 g spinach
1 large leek
180 g butter
120 g flour
500 ml milk (to poach haddock)
1 litre milk (warmed for sauce)
100 g cheddar cheese (grated)
4 eggs

Method:

Melt the butter and add flour and make a roux (paste). Gradually add the warmed milk until smooth. Allow to simmer and pass through a fine strainer.
Make the mash potato.
Slice the leek and fry in butter in a thick bottomed pan until soft. Add the white sauce and bring up to a simmer. Add the cheese and cook for 10-15 minutes.
Poach the haddock in milk for 7 minutes.
Poach the eggs.
Just before serving lightly steam the spinach until just wilted.

To serve:

Assemble the dish on four separate plates. Place the mashed potatoes at the bottom, then the spinach and place the haddock on top. Pour over the sauce and finish by placing the poached egg on top.

Recipe tips:

Follow the storage instructions on packaging and use before the end of the "use by date".