Haddock, Taleggio and Spinach Bake

How to make it

Indulge in this comforting haddock bake, where tender flakes of fish are paired with a creamy cheese sauce and baked until golden for a simple yet satisfying seafood dish.

• Preheat the oven to 200°C/400°F/Gas Mark 6
• Melt the butter over a medium heat, remove and stir in the flour to form a roux
• Place back on the heat and cook for 30 secs stirring with a wooden spoon
• Gradually add the milk a little at a time whisking as you go to prevent any lumps from forming
• When you have incorporated all the milk and the sauce has a creamy consistency add in the Dijon mustard, PIÉ D’ANGLOYS® and a squeeze of lemon juice. Season to taste.
• Wash the spinach and cook for 1-2 mins, squeeze out any excess liquid using a sieve and the back of a spoon
• Divide the spinach between two small crockery-baking dishes, place the fish on top and finish with the sauce
• Bake in the oven for 15 to 20 min until golden on top

Recipe courtesy of The Cheese Lover

PIÉ D’ANGLOYS® is available from The Cheese Lover. Taleggio is available from Pong Cheese.