Smoked Haddock and Spinach Pots (serves 6)

295 gr (10 1/2 oz) smoked haddock fillets
6 peppercorns
2 bay leaves
310 ml (11 fl oz) skimmed milk
25 gr (1 oz) butter
25 gr (1 oz) plain fluor
120 gr young-leaf spinach
2 large eggs, hard-boiled and chopped
1 tbsp chopped fresh chives
40 gr (1 1/2 oz) freshly grated parmesan

You will also ned:  6 x 150 ml (5 fl oz) ovenproof pots

Cut the haddock fillets in half, then put them with the peppercorns and bay leaves in a medium, deep-sided frying pan and cover with the milk. Bring to the boil, then turn off the heat and turn the fillets in the milk, then strain the milk into a jug.  Flake the fish into the pots.  Rinse out the frying pan, then melt the butter in it and add the fluor.  Mix, then gradually stir in the poaching milk.  Bring to the boil and simmer for 2 minutes.  Add the spinach and cook for a further 2-3 minutes. Stir the eggs into the sauce.  Preheat the grill.  Spoon the sauce over the fish, top with the chives and sprinkle over the parmesan.  Grill for 4-5 minutes until golden.