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Cheesy haddock & spinach bake

Cheesy haddock & spinach bake

A great dish which is simple to make, guaranteed to impress your other half

  • Preparation: 25 mins
  • Cooking: 15 mins
  • Serves: 2

What you need:

  • 20g butter
  • 20g plain flour
  • 240ml milk
  • 2 tbsp Dijon mustard
  • Squeeze of lemon
  • 100g spinach
  • 70g Coeur de Lion Pie d’Angloys cheese – chopped into small cubes
  • 400g smoked haddock
  • Salt and pepper

What you do:

  1. Oven temperatures in 200ºC/400ºF/Gas Mark6
  2. Preheat the oven.
  3. 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.
  4. 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, Pie D’Angloys and a squeeze of lemon juice. Season to taste.
  5. Wash the spinach and cook for 1-2mins, squeeze out any excess liquid using a sieve and the back of a spoon.
  6. Divide the spinach between two small crockery-baking dishes, place the fish on top and finish with the sauce.
  7. Bake in the oven for 15 to 20min until golden on top.

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Coeur de Lion

Coeur de Lion

Delicious range of authentic French cheeses. Cœur de Lion was born from the creation of a camembert so creamy and tasty that its unique recipe was patented. This camembert was so popular with consumers that Cœur de Lion started producing other soft cheeses, including Le Brie, Chaumes, La Buche, Chavroux, Crème de Brie and Pie d’Angloys. Cœur de Lion is part of a family run French cheese company founded by Jean Noel Bongrain in 1956. Now run by the second generation, the company is passionate about only making authentic and delicious French cheese.

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