On the outside the product has an ivory rind which once cut reveals a golden honey coloured brie-like paste. The texture is always creamy and melts in the mouth and the taste is rich and flavoured with a hint of honey. Pié d’Angloys is perfect for any occasion – its uniqueness graces any cheeseboard but can also be eaten simply with low carb seedy bread, to turn a light lunch into a real treat.
20g plain flour
2 tbsp. Dijon mustard
Squeeze of lemon
70g Pié d'Angloys - chopped into small cubes
400g smoked haddock
Salt and pepper
Oven temperatures in 200°C/400°F/Gas Mark 6
Preheat the oven. Melt the butter over a medium heat, remove and stir in the flour to form a roux. Place back on the heat and cook for 30 seconds stirring with a wooden spoon.
Gradually add the milk a little at a time whisking as you go to prevent any lumps from forming. When you have incorporated all the milk and the sauce has a creamy consistency add in the Dijon mustard, Pié d'Angloys and a squeeze of lemon juice. Season to taste.
Wash the spinach and cook for 1-2mins, squeeze out any excess liquid using a sieve and the back of a spoon.
Divide the spinach between two small crockery-baking dishes, place the fish on top and finish with the sauce.
Bake in the oven for 15 to 20min until golden on top.
All the best Jan