skinless smoked haddock fillets (uncooked) 2 x 300g
half fat creme fraiche 200ml
Dijon mustard 2 tsp
gruyere 75-100g grated
breadcrumbs 4 tbsp
Heat the oven to 220C. Wilt the spinach with a little butter in a pan or in the microwave and season well. Press out any excess liquid with the back of a spoon and place in the bottom of an oven proof gratin type dish. Sit the fish on top. Mix the creme fraiche, mustard and cheese then season. Spread over the top of the fish and sprinkle on some breadcrumbs. Bake for 15-20 min until golden, bubbling and the fish is cooked through.
I served with new potatoes and peas.