Fish Casserole

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Fisherman's Florentine PostIf you are lucky enough to have a garden, or large balcony area, then now is the time to enjoy this recipe for fish casserole in the evening sun. Hearty and incredibly yummy this recipe is the perfect dish to grace the outdoor table this summer. 

Serves 4

Cooking time:  20 minutes

What You’ll Need:

  • 600g Smoked haddock
  • 1kg spinach
  • 8 free range eggs
  • 40g butter
  • 40g plain flour
  • 350ml milk
  • 75g mature cheddar (grated)
  • 25g parmesan (grated)
  • Pinch of nutmeg
  • 6 bay leaves
  • Peppercorns

What To Do:

  • Preheat the grill to high.
  • Wash the spinach in BRITA filtered water and cook in boiling BRITA filtered water for 1 minute. Remove and drain.
  • Infuse the milk with bay leaves and peppercorns in a pan, add the haddock and cook for 5 minutes
  • For the white sauce, melt the butter in a pan and add the flour slowly whilst stirring. Cook gently for 3-4 minutes, stirring continuously so as not to brown.
  • Slowly add the milk from the haddock, stirring occasionally and leave to simmer gently for 5 minutes. Roughly chop the spinach and place in a pan with butter and season with salt, pepper and nutmeg.Stir over medium heat for 3-4 minutes.
  • In the meantime poach the eggs for 3 minutes in simmering BRITA filtered water.
  • Transfer the spinach mixture to an oven proof dish and make indentations for the poached eggs.
  • Add the haddock and pour over the white sauce and add grated cheeses. Place under grill for 2-3 minutes until golden brown.
  • Serve with toasted sourdough bread.

 

Recipe by Lisa Faulkner and BRITA recipes. 

Have a look at our Best Summer Salads to accompany this delicious recipe. 

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