Eunice Power's Smokies from Today with Maura and Dáithí.


  • 500g Smoked Haddock
  • 200g spinach, shredded
  • 100g cherry tomatoes, halved
  • 400ml milk
  • 200ml cream
  • 50g butter
  • 50g plain flour
  • Season with salt and pepper
  • 50 g grated cheddar
  • 100g breadcrumbs


  1. Pre-heat the oven to 170C
  2. Place the haddock, milk and cream in a wide-based saucepan, bring to the boil and simmer for 20 minutes, remove from the heat and allow to cool.
  3. Take the Haddock out of the saucepan with a slotted spoon and pour the liquid into a jug.
  4. Melt the butter in the saucepan. Stir in the flour and cook for 1-2 minutes and gradually stir in the cooking liquid (milk and cream) stir constantly to get a smooth sauce bring to the boil and simmer for 7/8 minutes, then stir in the shredded spinach and season with salt and white pepper.
  5. Flake the fish into a baking dish, sprinkle cherry tomatoes on top and cover with spinach sauce.
  6. Mix the cheddar and breadcrumbs then sprinkle over the top. Bake in a pre-heated oven for 20 minutes until cooked through.