Spinach haddock - wheat free recipe

2		haddock fillets
		spinach
1	tbsp	cornflour
250	ml	milk
1	tsp	wheat free/gluten free mustard
100	g	goats cheddar, grated
		freshly ground black pepper

1.	Wilt the spinach (2½ minutes in a bowl in the microwave is enough), then set aside.

2.	Mix the cornflour with a small amount of milk to make a smooth paste, add the rest of the milk continuously stirring while heating. The sauce will thicken, do not allow to burn, when thickened add the mustard, pepper and 60g of the cheese.

3.	Place the haddock fillets in a shallow ovenproof dish, cover each piece thickly in spinach, then spoon the cheese sauce over the top. Finally top with the rest of the cheese.

4.	Bake in the centre of the oven for 30 minutes until the top is golden brown and bubbling.

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