Mary Berry Smoked Haddock And Spinach Recipe

This elegant Mary Berry Smoked Haddock And Spinach Recipe pairs delicate, oak-smoked fish with a bed of vibrant wilted greens, all enveloped in a rich, bubbling cheddar cheese sauce. It is a luxurious, comforting supper that balances the smoky depth of the haddock with the fresh earthiness of spinach, perfect for a cozy family dinner.

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Mary Berry Smoked Haddock And Spinach Ingredients

The Fish & Poaching Liquid:

• 600g (1 lb 5 oz) Smoked Haddock fillets: Undyed is preferred for a natural color, skin on or off (skin adds flavor to the milk).
• 600ml (1 pint) Milk: Whole milk provides the richest base for the sauce.
• 1 Bay leaf & 1 slice of Onion: To infuse the milk with savory aromatics.
• Black peppercorns: A few whole peppercorns for subtle heat.

The Spinach Base:

• 500g (1 lb 2 oz) Fresh Spinach: Washed. It seems like a lot, but it wilts down significantly.
• Knob of Butter: For wilting.

The Cheese Sauce (Mornay):

• 50g (2 oz) Butter: For the roux.
• 50g (2 oz) Plain Flour: To thicken the sauce.
• 100g (4 oz) Mature Cheddar Cheese: Grated. Strong cheddar cuts through the creamy sauce.
• 1 tsp Dijon Mustard: Adds a hidden tang.
• Double Cream: (Optional) A splash for extra luxury.
• Salt and Freshly Ground Black Pepper: To taste.

How To Make Mary Berry Smoked Haddock And Spinach

1. Poach the Haddock: Pour the milk into a large frying pan or wide saucepan. Add the bay leaf, onion slice, and peppercorns. Bring to a gentle simmer. Slide in the smoked haddock fillets, skin-side down. Poach gently for about 5–8 minutes until the fish is opaque and flakes easily.
2. Strain and Flake: Lift the fish out onto a plate using a slotted spoon. Peel off and discard the skin. Flake the fish into large, bite-sized chunks, checking carefully for bones. Crucial Step: Strain the poaching milk into a jug and discard the aromatics; this smoky, savory milk is the liquid gold for your sauce.
3. Wilt the Spinach: Rinse the pan. Melt a knob of butter over medium heat. Add the fresh spinach (in batches if necessary). Cook for 2–3 minutes until just wilted. Tip the spinach into a colander and use the back of a spoon to press out as much excess water as possible. This prevents a watery gratin.
4. Make the Sauce: In a medium saucepan, melt the 50g butter. Stir in the flour and cook for 1 minute to form a roux (pale paste). Remove from heat and gradually whisk in the reserved warm poaching milk until smooth. Return to heat and cook, stirring continuously, until the sauce thickens and bubbles.
5. Cheesify: Remove the sauce from the heat. Stir in the grated cheddar cheese and Dijon mustard until melted. Season with pepper (taste before adding salt, as the fish is salty).
6. Assemble: Grease a shallow ovenproof dish. Spread the wilted, squeezed spinach over the base. Arrange the flaked smoked haddock evenly over the spinach. Pour the thick cheese sauce over the top, covering the fish completely.
7. Bake: Sprinkle a little extra cheese or breadcrumbs on top if desired. Bake in a preheated oven at 200°C (180°C Fan / Gas 6) for 20–25 minutes until the top is golden brown and bubbling. Serve hot.

Recipe Tips

• Dry the Spinach: The most common mistake with this dish is watery sauce. Squeezing the spinach dry is non-negotiable. You can even chop it roughly after squeezing for easier eating.
• Undyed Haddock: Mary Berry typically recommends undyed smoked haddock. Dyed (bright yellow) haddock tastes similar but can release an artificial yellow color into your white sauce.
• Poaching Gentle: Do not boil the fish vigorously, or it will become tough. A gentle simmer ensures the flakes remain moist and tender.
• Make Ahead: You can assemble the entire dish, cover it, and refrigerate it for up to 24 hours. Add 5–10 minutes to the baking time if cooking from cold.

What To Serve With Smoked Haddock And Spinach

• Mashed Potatoes: Creamy mash is the traditional partner to soak up the sauce.
• Crusty Bread: A baguette is perfect for mopping the plate.
• Poached Eggs: Top the baked gratin with a poached egg for “Smoked Haddock Florentine.”
• Green Beans: A crisp side vegetable contrasts with the soft gratin.

How To Store Smoked Haddock And Spinach

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat: Reheat gently in the microwave or a moderate oven until piping hot.
• Freeze: This dish freezes well. Assemble and bake, then cool and freeze. Thaw in the fridge overnight before reheating.

Mary Berry Smoked Haddock And Spinach Nutrition Facts

• Calories: 450 kcal
• Fat: 28g
• Carbohydrates: 12g
• Protein: 35g
• Calcium: 400mg

Nutrition information is estimated per serving.

FAQs

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• Mary Berry Mushroom Soup Recipe​
• Mary Berry Minestrone Soup​ Recipe
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