Smoked Haddock and Spinach Pots

A perfect supper dish which takes very little time to prepare. Alternatively why not serve in individual ramekins as a starter – either way a delicious healthy recipe.

Ingredients

• 300g Weald Smokery Smoked Haddock
• 125g Baby Leaf Spinach
• 2 Hard Boiled Eggs
• 40g Grated Parmesan
• 1 tbsp Chopped Chives
• 310ml Milk
• 25g Butter
• 25g Plain Flour
• Salt and Pepper
• 6 x 150ml ovenproof ramekins or one large 800ml dish

Method

1. Poach Smoked Haddock in milk, once cooked flake into pots with chopped hard boiled eggs
2. Make a béchamel sauce with poaching milk, butter and flour
3. Add Spinach to sauce and cook for 2 minutes
4. Spoon the sauce over the fish and top with chives and Parmesan. Season and Grill for 4-5 minutes (pots) or 10 minutes (large dish) until golden and bubbling