Smoked fish on a bed of spinach in a creamy sauce and topped with crispy potatoes
Dice the potatoes, skin on, into 2cm cubes. Boil some salted water and add the potato and boil for 5 minutes. Drain the potatoes and place to one side
Skin the smoked fish if necessary, then cut into bite size pieces and put to one side
Pre-heat the oven to 200°C / 390°F
Melt the butter over a medium heat in a large lidded frying pan, then add the minced garlic and cook for 1-2 minutes. Then add in the flour and stir into a thick paste
Add the stock a little at a time, stirring out any lumps before the next addition. Once you have added all the stock, stir in the cream cheese and mustard
Taste the sauce, and season with salt and pepper if necessary. If you have used a stock cube, you may not need to do this
Add in the baby spinach, and put the lid on and allow the spinach to wilt, then stir in the fish
Put the fish and sauce into an oven-proof dish and top with the potato cubes. Sprinkle the grated parmesan over the top and bake for 20-30 minutes, or until the sauce is bubbling and the potatoes are golden brown
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