A kind of Florentine with mollet eggs

Serves 2 Starters and mains

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Method

Cut the haddock in half, place in a frying pan and pour over enough cold water to cover. Place over a medium heat and as soon as it boils, reduce the heat and cook for 3 minutes. Remove from the pan, leaving as much liquid behind as possible, and set it on a plate to cool.

Meanwhile, put the cream in a small pan and bring to a simmer then turn the heat right down and leave for 5 minutes to thicken, making sure it doesn’t burn.

Add some more water to the frying pan and bring back to the boil then take off the heat and add the whole eggs. Return to the heat and cook for 5 minutes over a low heat. Drain, run under cold water then crack and peel from the rounded end and set aside.

Rinse the frying pan and add a knob of butter along with the spinach and a pinch of salt. Cover and cook over a medium heat for 1 minute until just wilted. Drain well.

Preheat the grill to high. Grease the gratin dishes. Flake the fish off the skin, removing any stray bones, and add to the spinach. Divide the mixture between the dishes and place a mollet egg in the middle of each one. Pour the cream over the top and season with black pepper. Place under the grill for 11⁄2-2 minutes until golden. Serve immediately.