Smoked haddock wild mushroom traybake
Ingredients
- 3 medium Maris Piper potatoes (about 450g), very thinly sliced
- 150ml chicken stock
- 1 tbsp olive oil
- 2 onions sliced
- 75g crème fraîche
- 2 x 140g/5 oz smoked haddock fillets, skin and bones removed
- 140g wild mushrooms chopped
- 50g butter diced
- 3 lemon thyme sprigs leaves only
- 1 slice of brioche (about 50g/2oz), blitzed to breadcrumbs
- 25g parmesan finely grated
- 1 lemon peeled and segmented
- wilted spinach to serve
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