So this dish was one of those inventions created by a missed supermarket shop which resulted in me having to raid the cupboards (and freezer!) to figure out what I could make for dinner!! I’m more than happy with the results and will be doing it again in the future I’m sure!
1 large potato
1 medium sweet potato
1 large carrot
1 large red onion
3 haddock fillets (I ended up using 2 haddock and one salmon fillet today as that’s what I had!)
Around 200g spinach
2 large tomatoes
2-3 spring onions
Juice of one lemon
1 teaspoon of parsley
200ml double cream
Around 100g cheddar
Peel the potato, sweet potato, parsnip and carrot and cut into large pieces. Chop each tomato into 16 pieces. Slice the red onion and spring onions.
Put the potato, sweet potato, parsnip and carrot into a pan of cold water. Bring to the boil then simmer for 8-10mins
Meanwhile put the spinach into a colander and pour a kettle full of boiling water over it to wilt it. Run cold water over it straight afterwards.
Heat a little oil in a frying pan and cook the red onion on a medium heat for 5-6mins.
Drain the veg and run cold water over it to stop them cooking any further. Leave to cool.
Chop the wilted spinach using a large knife.
Grease a dish and layer the spinach and tomatoes on the bottom
Put the spring onions in a jug and add the lemon juice
Add the parsley and plenty of black pepper
Add the double cream
And finally grate and add the cheddar. Give it a good mix.
I was using frozen fish so I took it out of the freezer half an hour or so before I started cooking so it would thaw slightly. Cut into chunks- you can leave the skin on like I’ve done or remove it if you prefer.
Spread the red onion over the spinach and layer the fish on top, skin side down
Pour and spread over the creamy mixture
Coursely grate the root veg
Melt the butter and toss it through the grated veg.
Arrange the veg on top then pop into the oven at 180 degrees for 40mins.
If the top isn’t crunchy enough you can then put it under a hot grill for 5-10mins to crisp it further.