Fish Florentine

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 350 g floury potatoes, peeled
• 350 ml milk
• 50 g butter
• 500 g baby spinach, washed
• 25 g flour, plus a little extra
• 1 teaspoon smooth dijon mustard
• 100 g grated cheddar cheese
• 2 fish fillets (cod, haddock or plaice are all good)
• 1 tablespoon vegetable oil
• salt and pepper

Recipe

• 1 cut the potatoes into chunks and rinse.
• 2 boil in plenty of salted water until tender.
• 3 drain.
• 4 heat 50ml of the milk with half of the butter.
• 5 when the butter has melted, mash the mixture into the potatoes until smooth.
• 6 beat with a spoon, adding extra milk if needed, until light and fluffy.
• 7 set aside but keep warm.
• 8 half fill a pan with water and boil.
• 9 add salt and the spinach.
• 10 boil for one minutes, then drain and squash as much water out of the spinach as possible.
• 11 keep warm.
• 12 meanwhile, make the cheese sauce by melting the remaining butter in a pan over medium heat.
• 13 stir in the flour and gradually add 250ml of milk, stirring continually to make sure you get a smooth sauce.
• 14 once the mixture comes to a boil, lower the heat and leave to simmer for a few minutes.
• 15 season with salt, pepper and mustard.
• 16 add the cheddar cheese and stir until it is melted.
• 17 dust the fish with flour, shaking off any extra.
• 18 heat the oil in a frying pan and, when it is hot, lay out the fish.
• 19 cook for 2-4 minutes a side, depending on how thick the fillet is.
• 20 to serve, divide the spinach between two warmed plates.
• 21 place the fish on top and cover with the sauce, adding mashed potato on the side.