-
1
Bring the haddock, milk, and clam juice to a boil in a frying pan over medium heat.
-
2
Reduce the heat to low, cover, and simmer for 68 minutes, or until the fish is opaque.
-
3
Meanwhile, put the spinach in a medium saucepan.
-
4
Cover and cook over medium-low heat for 3 minutes, or until wilted.
-
5
Season with salt, pepper, and the nutmeg.
-
6
Spread the spinach in a buttered shallow ovenproof dish.
-
7
Arrange the fish over the spinach, leaving the cooking liquid in the pan.
-
8
Cover with aluminum foil to keep the fish warm.
-
9
Melt the butter over low heat.
-
10
Whisk in the flour and let bubble for 1 minute without browning.
-
11
Whisk in the poaching liquid and bring to a boil over medium heat, whisking often.
-
12
Stir in the Cheddar until melted, then season with salt and pepper.
-
13
Pour the sauce over the fish and spinach.
-
14
Mix the bread crumbs, Parmesan, and parsley together and sprinkle over the sauce.
-
15
Position a broiler rack about 6in (15cm) from the heat and preheat the broiler.
-
16
Broil about 2 minutes, or until the topping is golden brown.
-
17
Serve immediately.
-
18
Variation:
-
19
Smoked Salmon Mornay: The dish can be made using hot smoked salmon instead, but season carefully as the fish is already salted.
