Fresh Fish Recipes

Smokie haddock pots with Montgomery Cheddar recipe

An elegant starter containing seasonal ingredients that will impress guests at Christmas or any winter dinner party.

Smokie haddock pots with Montgomery Cheddar



  • 800g spinach, washed and large stalks removed
  • 1kg undyed smoked haddock fillet, with skin
  • 400ml milk
  • 600g tomatoes, halved
  • 35g unsalted butter
  • 500ml double cream
  • 200g Montgomery Cheddar, grated


  1. 1. Preheat the oven to 190°C/ fan170°C/gas 5. Put the spinach in a large saucepan, in 2 batches, and place over a medium-low heat. Cook, stirring, until the leaves have just wilted. Drain and, when cool enough to handle, squeeze out the excess liquid. Roughly chop, put into a bowl and season well. Set aside.
  2. 2. Put the haddock in a frying pan with the milk. Bring just to the boil, then cover, reduce the heat to low and poach gently for 10 minutes, until just cooked. Use a slotted spoon to lift the fish from the milk and, when cool enough to handle, flake into pieces, discarding the skin and any bones. Transfer to 8 x 300ml gratin dishes or a 2.5-litre dish. Discard the milk.
  3. 3. Deseed the tomatoes and slice. Melt the butter in a frying pan over a high heat, add the tomatoes and sauté until softened and the cooking juices are reduced. Season and set aside.
  4. 4. Add the spinach to the dishes/ dish, followed by the tomatoes. Pour over the cream and top with the grated cheese. Bake in the hot oven for 20-25 minutes, until golden and bubbling. Serve immediately.


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