Smoked Haddock with Spinach

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

This is a delicious combination, in pies, in roulades and in this dish which has an airy soufflé topping. It can be baked in a large dish, or the mixture divided between individual ovenproof dishes. I often use frozen spinach for this. It is economical and tastes almost as good as fresh. Buy finnan haddock or undyed smoked haddock for the best flavour. Poach it in milk in a frying pan or roasting tin covered with foil. Keep ½

Ingredients

Method