This is like a fish pie … but is so much easier to make and perfect for a Friday night after a long week. It’s also usefully gluten-free, unlike many other fish pies. Serve with a big bowl of peas.
Wine Suggestion: A new find from Cabardes in France, Domaine Ventenac’s “les Dissidents” Cassandre. A joyfully fresh Vermentino, a grape we think is the next big thing from southern France.
Haddock Bake – serves 6
- 350g floury potatoes, peeled and cut into 2cm cubes
- 500g baby spinach
- 1 tbsp olive oil
- 250g chestnut mushrooms, quartered
- 3 eggs, hard-boiled and cut into quarters (put them into boiling water and time for 8 minutes)
- 500g skinless smoked haddock, cut into large chunks
- 300ml double cream
- 2 tsp grainy mustard
- 75g mature Cheddar cheese, grated
Heat the oven to 200C/180C fan/Gas 6.
Put the potatoes into cold salted water, cover and bring to the boil, then cook for about 10 minutes or until just cooked. Drain well and leave to steam dry in the pot
Heat a large fring pan, add the spinach, and cook until just wilted, then drain in a colander. You will need to do this in batches. Squeeze the spinach against the colander to get rid of as much water as possible. When cool enough to handle you can squeeze it again with your hands.
Heat the oil in the same frying pan, add the mushrooms, and fry for a few minutes until just cooked.
Grease a 2 litre shallow oven-proof dish with a little butter.
Scatter the potatoes, spinach and mushrooms over the base of the dish, then spread the haddock and eggs over the top and season.
Mix the cream and mustard together with some seasoning, then pour over the dish and sprinkle the cheese over the top.
Bake in the oven for 25 minutes, until bubbling and browned on top.
Serve with lots of peas.
(Original recipe from Mary Berry Cooks up a Feast with Lucy Young, DK, 2019.)
Jono & Jules do food & wine 
Leave a Reply