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1
Cut the potatoes into chunks and rinse.
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2
Boil in plenty of salted water until tender.
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3
Drain.
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4
Heat 50ml of the milk with half of the butter.
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5
When the butter has melted, mash the mixture into the potatoes until smooth.
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6
Beat with a spoon, adding extra milk if needed, until light and fluffy.
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7
Set aside but keep warm.
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8
Half fill a pan with water and boil.
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9
Add salt and the spinach.
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10
Boil for one minutes, then drain and squash as much water out of the spinach as possible.
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11
Keep warm.
-
12
Meanwhile, make the cheese sauce by melting the remaining butter in a pan over medium heat.
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13
Stir in the flour and gradually add 250ml of milk, stirring continually to make sure you get a smooth sauce.
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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.
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16
Add the cheddar cheese and stir until it is melted.
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17
Dust the fish with flour, shaking off any extra.
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18
Heat the oil in a frying pan and, when it is hot, lay out the fish.
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19
Cook for 2-4 minutes a side, depending on how thick the fillet is.
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20
To serve, divide the spinach between two warmed plates.
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21
Place the fish on top and cover with the sauce, adding mashed potato on the side.
