I recently got my hands on some beautiful smoked Haddock from Scotland. Any firm fish, smoked or not, works really well here.
Serves 6.
Ingredients
800g baby potatoes, cooked and halved
400g baby spinach leaves
A little freshly grated nutmeg.
50g shallots, peeled and finely sliced
500g fresh of smoked fish
150ml cream
150mls mascarpone
40g fresh chives
Method
Preheat the oven to 180 degrees Centigrade.
Place the spinach in a large colander, pour over a kettle full of just boiled water, set aside.
Butter the inside of an oven proof dish.
Once the spinach is cool enough to handle, squeeze out the water and chop roughly.
Place the potatoes in the bottom of the prepared dish.
Sprinkle over the chopped spinach and grate over a little nutmeg.
Top the spinach with the shallots and then place the fish on top, I break it up a little.
In a jug, combine the cream, mascarpone and chives, pour this over the fish.
Sprinkle over a few more chives and then bake in the oven for 20-25 minutes until the sauce has thickened a little
Cooking Up The Pantry 