Best Haddock Florentine Recipes

Haddock Florentine image

Provided by tillyecl

Time 30m

Yield Serves 3

Number Of Ingredients 0

Steps:

Pre heat oven to 200 degrees C (Gas mark 6). Place the slice of bread and the parsley in a blender and blitz to crumbs.
Steam spinach for 5 minutes to wilt. Once wilted and cooled squeeze out excess water and place in the bottom of an oven proof dish.
Bring milk to the boil and add the haddock fillets. Simmer gently until the haddock is cooked and flaking. Remove the fish from the milk (keep the milk for the next step) and flake it on top of the spinach base.
Melt the butter in a saucepan, add the flour to form a paste using a whisk to mix the flour and butter. Gradually add the milk whisking all the time to remove any lumps. Add the cheese and the wholegrain mustard and stir well until the cheese has melted.
Pour the sauce over the haddock and spinach. Top with the bread crumb\parsley mix.
Place in oven for 10-15 minutes. Serve with new potatoes.

Haddock Florentine image

Provided by hectorthebat

Categories European

Time 24m

Yield 4 serving(s)

Number Of Ingredients 12

Steps:

Preheat the oven to 200C/Gas 6. Boil the spinach for 2-3 minutes, drain thoroughly, and finely chop. Season well.
Lightly spray a medium, shallow ovenproof dish with oil. Spread the spinach mixture in an even layer in the bottom of the dish. Place the haddock fillets on the spinach in a single layer and season well. Top with the sliced tomatoes and place in the oven for 8-10 minutes.
Meanwhile, put the yoghurt, herbs, egg yolks, cheese, and nutmeg in a small bowl, mix together, and season well.
Preheat the grill until medium hot. Remove the fish from the oven and spoon the sauce evenly over the top. Place under the grill for 4-5 minutes, or until the sauce is golden and bubbling and the fish has cooked through. Serve immediately.

Nutrition Facts : Calories 287.8, Fat 8.7, SaturatedFat 3.8, Cholesterol 250.8, Sodium 591.5, Carbohydrate 10.8, Fiber 3.8, Sugar 5.7, Protein 41.8