Double Cheese Smoked Haddock

Gary Rhodes serves cheddar and Gruyère melted over poached smoked haddock with buttered spinach
By Gary Rhodes
Double Cheese Smoked Haddock
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Effort: easy


  • 4 x 150 g portions smoked haddock, skin on
  • 450 ml milk
  • 50 g cheddar cheese, grated
  • 50 g gruyère cheese
  • 1 tsp English mustard
  • 4 tbsp double cream

For the buttered spinach

  • 2 bags baby spinach
  • 25 g butter


1. In a large shallow pan, poach the haddock in the milk over a gentle heat for five minutes.

2. Preheat the grill to hot.

3. Meanwhile, mix together the cheeses, mustard and cream in a small bowl.

4. Drain the fish and transfer to a baking tray. Top with the cheese mixture and grill until golden-brown and bubbling.

5. For the buttered spinach: fry the spinach with the butter over a medium-low heat until wilted. Drain.

6. Serve the fish arranged on top of the spinach.

Made with produce from Fencebay - finalists of the Local Food Hero Awards 2007.

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