Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 300 g haddock fillet (s)
- 400 g spinach leaves, fresh or frozen
- 100 g carrot (s)
- 100 g leek, white part
- 2 sticks celery
- 50 g butter
- 100 g Gruyère, rated
- 100 cl crème fraîche
- Salt and pepper
Print Recipe
Pin Recipe Instructions
- Julienne the carrots, leek and celery and sauté in butter. Wash the spinach and let it collapse dripping wet in butter. Mix with the vegetables and season with salt and pepper.
- Put the vegetables in an ovenproof dish. Pepper and salt the fish fillets and sauté briefly in butter, then place on the vegetable mixture and sprinkle with crème fraîche and Gruyère.
- Gratinate in the oven at 200 degrees for about 15 minutes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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