Smoked Haddock Spinach And Cheese Sauce Pie Recipes

SMOKED HADDOCK GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Place the spinach in a large colander in a sink and carefully and slowly pour over a kettleful of hot water to wilt it. Cool again under the cold tap then squeeze out as much liquid from the spinach as possible. Butter a medium gratin dish. Roughly chop the spinach and scatter evenly over the base of the dish. Season the spinach lightly with salt and pepper and lay the haddock fillets, skinned side down on top. Nestle the tomatoes among the haddock fillets.
• Mix all the ingredients for the topping, except the breadcrumbs, in a small bowl and season with lots of pepper and a little salt. Dollop and spread the mixture over the fish and spinach. Scatter everything with the breadcrumbs and bake for 30 mins until bubbling and golden. If you like things really grilled finish for a few mins under a hot grill. Serve straight from the dish.

HADDOCK & SPINACH CHEESE MELT

Steps:

• Heat oven to 200C/180C fan/gas 6. Pile the spinach into a large pan over a medium heat, turning it over and over until wilted. Remove from the heat and drain off the excess liquid.
• Mix spinach with the soft cheese, then place in the bottom of a small baking dish and sit haddock pieces on top. Lay sliced tomatoes on top of the fish and sprinkle with the Parmesan. Bake for 15-20 mins (depending on thickness of the haddock), or until the fish flakes easily.

SMOKED HADDOCK, SPINACH AND CHEESE SAUCE PIE

Steps:

• To make cheese sauce, mix cornflour with a little water to make a runny paste.
• Melt butter in saucepan.
• Add milk and bring to near boiling point.
• Add the cornflour mix slowly and stir until milk is fairly thick.
• Add grated cheese and stir until melted. Take off stove and set to one side.
• Grease a round baking dish and spread the spinach evenly on the base.
• Season spinach with a little salt and pepper (optional).
• Cut smoked haddock into bite size pieces and place on top of the spinach.
• Pour cheese sauce over the spinach and haddock and allow to cool.
• Drape the pastry over the dish and gently push down the sides.
• Trim the excess pastry by running around the edge of the dish with the back of a knife.
• Use left over pastry to make a decoration on the top. (optional).
• Make 4 - 6 fork holes in the pastry.
• Brush egg wash over the pastry.
• Bake at 160ºC or 320ºF for approx 25 minutes or until pasty is golden.

CHEESY HADDOCK AND SPINACH BAKE RECIPE

Steps:

• 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.

SUPER QUICK SMOKED HADDOCK AND SPINACH GRATIN

Steps:

• Preheat the oven to 190c/gas5. Cook the spinach in a large pan for a few minutes, until it wilts. Tip into a collander and remove excess water (press gently).
• Put into an ovenproof dish or divide between 4 individual ovenproof dishes.Top the wilted spinach with the tomatoes and the smoked haddock.
• Spoon the cream over the fish and season. Spirnkle with the cheese and back for around 20 minutes.