1 lb Coley fillet
1 lb Smoked haddock fillet
2 lb Fresh spinach; up to 3
4 oz Butter; plus extra for the
; top
Salt
Freshly ground pepper
Grated nutmeg
1 lg Spanish onion; thinly sliced
3 tb Flour
1 1/2 pt Milk
1 Bay leaf
4 ts Anchovy essence
1 lg Bunc parsley; chopped
6 Scallops
8 oz Fresh peeled cooked prawns
4 oz Parmesan; freshly grated
Put the coley and haddock into a large pan and pour boiling water over just
to cover. Simmer very gently for 10 minutes. Turn it all out into a clean
sink and leave until the fish is cool enough to handle. Then remove skin
and any bones. Flake the fish onto a plate and reserve.
Wash the spinach thoroughly and place in a saucepan–do not add any water.
Cook gently until it collapses, then raise the heat and cook until done,
about 3 minutes. Drain well, pressing the liquid out. Return the spinach to
the saucepan with 2 ounces butter and season to taste with salt, pepper and
nutmeg. Spread the spinach evenly on the bottom of a well-buttered oven
dish large enough to take the rest of the ingredients.
Melt the remaining 2 ounces of butter in a saucepan and cook the onion
gently until translucent. Add the flour and stir around to make a roux.
Have the milk heated to a simmer and add it little by little until you have
a smooth bechamel sauce. Pop in the bay leaf and let it simmer for
1/2 hour, stirring occasionally.
Stir the anchovy essence and parsley into the sauce and season with salt
and pepper. Mix in the flaked fish and pour onto the spinach. Slice the
whites of the scallops in half horizontally and distribute over the fish,
interspersed with their corals. Scatter the prawns over the top, sprinkle
with the Parmesan and dot with a little extra butter. Bake in a preheated
oven at 400 degrees for 20 to 30 minutes, until heated through and browned
on the top. Serve with a puree of potato and a tomato salad.
Yields
1 servings