Smoked Haddock and Spinach Gratin

Use a paring or similar knife to remove the skin from the smoked haddock. Cut into pieces about 1 cm wide and then into pieces around 2 cm long. Put a layer of spinach leaves into ovenproof serving dishes and then add the pieces of smoked haddock  Picture   and then another layer of spinach on top.

Pour the cream into a saucepan, grate a whole lemon over the cream and put over a moderate heat. Grate the guyere cheese, add to the cream a bit at a time until you have a mild cheese tasting sauce (too much and you will swamp the taste of the smoked haddock). Season with a very little salt and fresh black pepper.

Pour the cream sauce over the haddock/spinach, grate over a little parmesan and cook in an oven at 375°F/190°C/Reg5 for about eight minutes. Finish off under the grill and serve  Zoom  .