Yorkshire Blue Smoked Haddock Mornay
A delicious, comforting dish from Sue Nelson of Yorkshire Food Finder.
- 300g natural dye smoked haddock loin, skinned
- 200g baby spinach leaves
- 250ml whipping cream
- 100ml fish stock
- 1 tsp wholegrain mustard
- A glut of dry sherry
- Small leek, white part only
- 50g breadcrumbs (2 slices of white bread)
- 75g Yorkshire Blue cheese
- Generous handful of chopped parsley, dill and chives, mixed
- Knob of butter
- Freshly grated nutmeg
- Preheat the oven to 200C. Wilt the spinach, drain and cool. Finely chop the leek and sauté in a little butter. Set aside.
- In a sauté pan reduce the cream, fish stock and sherry by half until it begins to thicken. Add the wholegrain mustard and the cooked leeks.
- Check the haddock for pin bones and dice into 2-3cm cubes. Whiz the bread in a food processor to make the breadcrumbs. Finely chop the herbs and add to the breadcrumbs. Set aside. Crumble the Yorkshire Blue cheese and set aside.
- Using your hands, squeeze all the liquid out of the spinach. Grate nutmeg over and put a layer of the spinach in the bottom of two individual oven-proof shallow dishes.
- Add the haddock and leek to the cream mixture and cook gently for 3-4 minutes until the fish begins to go opaque. Check the seasoning, adding more salt and pepper if required (note the fish is likely to be salty already from the smoking process, so go easy). Spoon the fish mixture into the dishes on top of the spinach layer.
- Add the breadcrumbs and herb mix to cover and dot with the blue cheese. Bake in the hot oven for 10 minutes until the cheese has melted and the breadcrumbs are crisp and golden.