1. Preheat oven to 450°F. 2. Boil potatoes for 8-10 minutes or until fully cooked. 3. Drain and mash with butter and milk. 4. Season to taste with salt & pepper and set aside to cool. 5. Prepare individual ramekins by piling spinach evenly in the bottom of each one. Top with a layer of haddock pieces. 6. In a large sauté pan or skillet, heat the oil and sauté onion and carrot slowly, about 5 minutes or till slightly soft. 7. Add cream and stir till just boiling. 8. Remove from heat and stir in cheese, mustard, nutmeg, lemon juice and parsley. Add peas and return to heat. 9. Bring to a simmer, stirring constantly, till slightly thickened, about 5 minutes. 10. Cool 5 minutes, then ladle over haddock, making sure each ramekin gets plenty of vegetables. 11. Drop two or three heaping spoonfuls of mashed potatoes on top of each ramekin. Spread somewhat evenly leaving room at the edges for steam to vent. 12. Top with a dusting of parmesan and/or breadcrumbs. 13. Bake 15 minutes, or until haddock is cooked through and top is nicely browned. ---------------------------------------------------------------------------
Nutrition
Ingredients
