Egg and smoked mackerel bake

Yield: 2 servings

Measure Ingredient
1 pack Waitrose Smoked Mackerel Split Fillets; weighing
\N \N ; approximately 150g
\N \N ; (5 1/2 oz)
20 grams Butter; ( 3/4 oz)
1 \N 225 g pack Waitrose Baby Spinach
\N \N Salt and freshly ground black pepper
\N \N Grated nutmeg
150 millilitres Waitrose Half Fat CrŠme Fraîche; (5fl oz)
10 millilitres Capers in vinegar; drained (2tsp)
4 \N Waitrose Free Range Eggs; (medium)
125 grams Boursin with Garlic and Herbs
45 millilitres Parmesan cheese; freshly grated
\N \N ; (3tbsp)

Skin the fish and roughly cut into chunks.

Melt the butter in a large saucepan. Add the spinach, cover and cook over a medium heat for 3 minutes until the leaves have wilted. Season, then stir in a little grated nutmeg and 30ml (2tbsp) of crŠme fraîche.

Divide the spinach between two lightly greased individual gratin dishes.

Top with the mackerel and capers.

Make two depressions in the spinach mixture in each dish and carefully break an egg into each hollow.

Mix the remaining crŠme fraîche with the Boursin and warm gently to simmering point. Spoon over the spinach and fish and sprinkle with Parmesan cheese.

Bake in a preheated oven 190ºC, 375ºF, gas mark 5 for approximately 20 minutes until the eggs are cooked and the dish is thoroughly heated.

Serve immediately garnished with fresh chives and accompanied by warm crusty bread.

Converted by MC_Buster.

NOTES : This supper dish combines the traditional flavours of Eggs Florentine – spinach, eggs and cheese – with smoked fish and capers. Simply serve with warm crusty bread such as Waitrose brown flute. All Waitrose eggs are produced to the highest standard of hygiene and welfare which is symbolised by the Lion Quality mark on the box.

Converted by MM_Buster v2.0l.

Similar recipes