Ingredients

1 Traditional Smoked Haddock fillet⁠

580 ml full-fat milk⁠

2 bay leaves⁠

8 peppercorns⁠

190 g small raw scallops⁠, sustainably sourced

400 g baby spinach

Cheese sauce⁠

40 g unsalted butter⁠

40 g plain flour⁠

1 tsp dry English mustard⁠

1/2 tsp cayenne pepper⁠

110 g cheddar cheese, grated⁠

Crispy topping⁠

8 tbsp panko breadcrumbs⁠

3 tbsp grated parmesan⁠

3 tbsp chopped parsley⁠

2 tbsp olive oil⁠

Pinch of salt & black pepper⁠

Serve in scallop shells (8-10), ramekins or 1 ovenproof dish⁠

Method

1. Pour the milk into a wide saucepan or frying pan and add the bay leaves and peppercorns. Bring the milk to scalding point (not quite boiling), turn off the heat and allow the aromatics to infuse for 30 mins. Immerse the haddock (cut in half) in the milk and place on a high heat. Bring to the boil, reduce the heat, add the scallops and gently simmer for 4 mins. Turn off the heat and allow to cool. Strain the milk into a jug and break the haddock into large flakes.⁠

2. Put the spinach into a large saucepan (no water) with a pinch of salt. Place on a high heat and fry, turning the leaves over occasionally, until wilted. Drain, cool, squeeze out excess liquid and roughly chop.⁠

3. Melt the butter in a saucepan and stir in the flour, mustard and cayenne. Cook for 30 seconds, stirring, then remove from the heat and gradually whisk in the milk from the fish. Return to the heat and simmer for 2 mins (to thicken). Add the cheese and stir until the cheese has melted (don’t boil). Taste, and season with salt and pepper if necessary.⁠

4. Mix the topping ingredients together.⁠

5. Spoon the spinach into the base of the scallop shells (or ovenproof dish), top with the haddock and scallops. Spoon over the cheese sauce and sprinkle with the topping.⁠

6. Bake at 200C/180 C fan for 10-15 mins (25-30 mins for single dish) or until bubbling and browned on top.