Ingredients
300g natural undyed Staal Smoked Haddock, skinned
100ml ready made fish stock
250ml whipping cream
200g baby spinach leaves
1 tsp wholegrain mustard
A glug of dry sherry
Small leek, white part only
50g breadcrumbs (2 slices white bread)
75g Yorkshire Blue cheese from Shepherd’s Purse Cheese
Generous handful of parsley, dill and chives, mixed
Knob of butter
Freshly grated nutmeg
Seasoning
Method
1. Preheat oven to 200C. Wilt the spinach, drain and cool. Finely chop the leek and sauté in a little butter. Set aside.
2. In a sauté pan reduce the cream, fish stock and sherry by half until it begins to thicken. Add the wholegrain mustard and the cooked leeks.
3. Check the haddock for pin bones and dice into 2 -3 cm cubes.
4. Whiz the bread in a food processor to make breadcrumbs. Finely chop the herbs and add to the breadcrumbs. Set aside. Crumble the Yorkshire Blue cheese and set aside.
5. Using your hands, squeeze all the liquid out of the spinach. Grate nutmeg over and put a layer of the spinach in the bottom of the dish.
6. Add the haddock to the cream mixture and cook gently for 3-4 minutes until the fish begins to go opaque. Check the seasoning, adding more salt and pepper if required (note that the fish is likely to be salty already from the smoking process). Spoon the fish mixture into the dish on top of the spinach layer.
7. Add the breadcrumbs and herb mix to cover, and dot with the blue cheese. Bake in the hot oven for 10 minutes until the cheese has melted and the breadcrumbs are crisp and golden.
Sue Nelson is not only an avid cook, foodie extraordinaire and addicted to collecting cookery books (1200 to date and
counting) but she is also the founder of Yorkshire Food Finder (www.yorkshirefoodfinder.org). From sea to vale, to dale and moor, Yorkshire Food Finder organises wonderful exclusive escorted food trails. You get to see behind the scenes to meet the best artisan producers at work in Yorkshire today. Then, one of Yorkshire’s finest chefs will showcase their produce in a celebration meal.
