Smoked Haddock with Spinach

• 2 smoked haddock fillets, trimmed
• 500 ml (16 fl. oz) milk

Poach the haddock in the milk for 6-10 minutes, according to how thick the fillets are.

Wash the spinach and blanch it in boiling salted water for 5 minutes. Drain, refresh and drain again very carefully, on a cloth if possible.

Prepare the beurre blanc.

Cook the spinach gently in the butter with the nutmeg and clove of garlic. Divide it between four heated plates