SMOKED HADDOCK GRATIN
- 500g leaf spinach butter for greasing 500g natural smoked haddock skinned and cut into 4 portions 12 cherry tomatoes FOR THE TOPPING 200 ml double cream or crème fraiche juice ½ lemon 100g cheddar cheese grated 2 spring onions sliced Small grating of nutmeg handful dried breadcrumbs
· Heat oven to 180C/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 and scatter evenly over the base of the dish.
· Season the spinach lightly with salt and pepper and lay the haddock fillets, skin 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.