Читать книгу Tana Ramsay’s Real Family Food: Delicious Recipes for Everyday Occasions - Tana Ramsay - Страница 17

These are incredibly easy and make a really delicious brunch when served with fresh wholemeal bread or crushed new potatoes.

250g/9oz spinach

250ml/9fl oz double cream

100ml/4fl oz milk

1 tbsp wholegrain mustard

600g/21oz smoked haddock fillet, skinned

pepper

25g/1oz parsley, roughly chopped

1 lemon, quartered

wholemeal bread to serve

1 Preheat the oven to 180°C/350°F/GM4.

2 Wash the spinach thoroughly. Shake the water off and place in a large saucepan over a medium heat. Put the lid on the saucepan and cook until the spinach wilts. Drain in a colander and allow to cool.

3 Mix together the cream, milk and grain mustard and put to one side.

4 When the spinach is cool enough to handle, squeeze out as much water as possible using the back of a large metal spoon. Roughly chop the spinach and divide between the four 250ml/9fl oz ramekins.

5 Now divide the uncooked haddock between the ramekins, feeling for as many bones as possible and tweezering them out, and pour the cream mixture over the top. Season with pepper but not salt as the haddock will be salty enough already.

6 Bake for 20–25 minutes until the cream is really bubbling.

7 Remove from the oven and sprinkle with parsley. Squeeze the lemon over the top and serve immediately with wholemeal bread.

Serves: 4

Prep time: 20 minutes

Cooking time: 20–25 minutes