Haddock Spinach Cheese Melt Recipes

HADDOCK & SPINACH CHEESE MELT

Steps:

• Heat oven to 200C/180C fan/gas 6. Pile the spinach into a large pan over a medium heat, turning it over and over until wilted. Remove from the heat and drain off the excess liquid.
• Mix spinach with the soft cheese, then place in the bottom of a small baking dish and sit haddock pieces on top. Lay sliced tomatoes on top of the fish and sprinkle with the Parmesan. Bake for 15-20 mins (depending on thickness of the haddock), or until the fish flakes easily.

CHEESY HADDOCK AND SPINACH BAKE RECIPE

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6.
• 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.
• 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, cheese and a squeeze of lemon juice. Season to taste.
• Wash the spinach and cook for 1-2 mins, squeeze out any excess liquid using a sieve and the back of a spoon.
• Divide the spinach between two small crockery-baking dishes, place the fish on top and finish with the sauce.
• Bake in the oven for 15 - 20 mins until golden on top.

SMOKED HADDOCK, SPINACH AND CHEESE SAUCE PIE

Steps:

• To make cheese sauce, mix cornflour with a little water to make a runny paste.
• Melt butter in saucepan.
• Add milk and bring to near boiling point.
• Add the cornflour mix slowly and stir until milk is fairly thick.
• Add grated cheese and stir until melted. Take off stove and set to one side.
• Grease a round baking dish and spread the spinach evenly on the base.
• Season spinach with a little salt and pepper (optional).
• Cut smoked haddock into bite size pieces and place on top of the spinach.
• Pour cheese sauce over the spinach and haddock and allow to cool.
• Drape the pastry over the dish and gently push down the sides.
• Trim the excess pastry by running around the edge of the dish with the back of a knife.
• Use left over pastry to make a decoration on the top. (optional).
• Make 4 - 6 fork holes in the pastry.
• Brush egg wash over the pastry.
• Bake at 160ºC or 320ºF for approx 25 minutes or until pasty is golden.

POLLOCK OR HADDOCK WITH SPINACH

Steps:

• Melt two tablespoons of the butter in a large skillet. Add the onion and saute until soft but not brown. Finely chop spinach and add to skillet, cooking over medium heat until the spinach has wilted and most of the liquid in the pan has evaporated.
• In a separate sauce pan melt the remaining three tablespoons of butter. Add the flour and cook for a minute or two. Add the milk and continue cooking over medium heat, stirring constantly, until the sauce comes to a boil, is thickened and smooth. Remove from heat. Add two-thirds cup of the sauce to the spinach. Add parsley, salt and pepper to taste to the spinach.
• Preheat oven to 350 degrees. Lightly butter a shallow baking pan. Season fish with salt and pepper, arrange in the baking pan and spread the spinach over the fillets.
• Add the cream to the remaining sauce in the saucepan and heat it through. Season with salt and pepper, spread it over the spinach and fish, sprinkle with grated cheese and bake 35 to 40 minutes.

BAKED HADDOCK WITH SPINACH AND TOMATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
• Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
• Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
• Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
• While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.