River Cottage Easy by Hugh Fearnley-Whittingstall

Author:Hugh Fearnley-Whittingstall
Language: eng
Format: epub
Publisher: Bloomsbury Publishing
Published: 2017-03-18T04:00:00+00:00

Smoked fish, sweetcorn, batter

Smoked fish, spinach, béchamel

Creamed spinach – wilted, chopped and stirred into a thick, well-seasoned béchamel sauce – has long been one of my favourite kinds of comfort food. Adding some flaked smoked fish turns it into the sort of supper that will rescue anyone from the doldrums – especially if you top it with a poached egg.

Serves 2

250g spinach, any tough stalks removed

250g smoked pollack or haddock fillet

For the béchamel

350ml whole milk

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