NATURALLY SMOKED HADDOCK, JERUSALEM ARTICHOKE AND BABY SPINACH GRATIN, DESMOND CHEESE, CRUSTY BREAD & CHARGRILLED LEMON
>750g naturally smoked haddock
>200g Desmond cheese
>1 litre full fat milk
>1 small white onion studded with 4 cloves
>1 bay leaf
>300g Jerusalem artichokes (well scrubbed)
>100g unsalted butter
>100g plain flour
>baby spinach leaves
1.Poach haddock on low heat in milk for approx 15mins, with onion and bayleaf. Remove fish and retain milk.
2.Melt 100g butter in pot
3.Add 100g flour and mix to a paste
4.Pour milk slowly onto paste, continuing to mix with wooden spoon until milk is incorporated in paste.
5.Simmer for 5mins to cook out flour. Sauce should be light and can be lightened by adding more milk to the mix
6.Add 1 tbsp dijon mustard & 1tbsp Dalkey mustard and stir
7.Crumble in smoked haddock in bite size pieces, heat through and season
8.Add a large handfull of washed baby spinach leaves & the juice of ½ lemon
9.Slice the artichokes, toss in olive oil and roast at 160 degrees for 20 mins or until tender, and add to the mix.
10.Divide into 6 dishes, sprinle with grated Desmond cheese & grill until brown
Serve with dressed mixed baby leaves, lemon & crusty baguette