Quick Smoked Haddock & Spinach Gratins

Ingredients

Contains: milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 200g bag spinach, washed
• butter
• 2 x 150g skinless smoked haddock fillets
• 100ml half-fat crème fraîche
• 1 tsp Dijon mustard
• 75g Gruyère, grated
• 2 tbsp breadcrumbs

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Grease two small ovenproof gratin dishes with a little butter.

2. Put the spinach in a wide pan with a splash of water over medium heat, turning until just wilted, about 2 minutes. Drain well, pressing out excess liquid.

3. Mix the crème fraîche with the Dijon mustard in a small bowl.

4. Divide the wilted spinach between the two gratin dishes and lay a smoked haddock fillet on each.

5. Spoon the crème fraîche mixture over the fish, then scatter the grated Gruyère over the top.

6. Melt a little butter, stir it into the breadcrumbs and sprinkle them over the gratins.

7. Bake for 15 to 18 minutes until the top is golden and the haddock is opaque and flakes easily, reaching 145°F (63°C) in the thickest part. Serve hot.