Super Quick Smoked Haddock and Spinach Gratin

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READY IN: 35mins
SERVES: 4
YIELD: 4 dishes
UNITS: US

INGREDIENTS

Nutrition
  • 180
    g Baby Spinach
  • 6
  • 550
    g smoked haddock, skinned and cut into bite size pieces
  • 142
    ml double cream
  • 100
    g gruyere, grated
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DIRECTIONS

  • 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.
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