Haddock, Taleggio and Spinach Bake
Ingredients
70g Taleggio DOP
400g Smoked haddock
240ml Milk
100g Spinach
20g Butter
20g Plain flour
2 tbsp Dijon mustard
Squeeze of lemon
Salt and pepper
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, Taleggio DOP 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
