Ingredients
- 800 g undyed smoked haddock
- 600 ml full-fat milk
- 400 g young spinach leaves
- 3 eggs
- 1 handfuls watercress, to serve (dressed lightly in olive oil and lemon)
Description
Matthew Fort’s Baked Haddock Custard Is Perfect Sunday Night Food
UK TV
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter