Smoked Haddock Florentine

Make a thin cheese sauce by first making a roux with two tablespoonfuls of flour, and a tablespoonful and a bit of butter over a low heat. Slowly stir in the milk and when it has thickened, season with salt and pepper to taste.

Meanwhile grate the gruyere to produce a good handful of cheese. Stir into the sauce, and add more cheese to taste if need be. Stir in a couple of tablespoonfuls of cream and re-season if need be, and put to one side.

Skin the fillet of haddock and cut into small pieces  Picture  .

Put some water in a saucepan and raise to boiling, and add some salt. Trim and wash the spinach. Add the spinach to the boiling water, and blanch for a couple of minutes. Remove and drain well.

Add the spinach to ovenproof serving dishes, and add the pieces of smoked haddock. Sprinkle over some freshly squeezed lemon juice  Picture  . Pour over the sauce, grate over some fresh parmesan. Put in the oven at 350°F/180°C/Reg4 for five minutes or so.

Take out and put under the grill for a few minutes, then serve  Zoom  .