200g skinned, un-dyed, smoked haddock, cut into large chunks
200g skinned salmon fillet, cut into large chunks
Rind of a lemon
Preheat the oven to 180°C/350°F/Gas Mark 4.
Mix together the double cream, milk and wholegrain mustard. Place the wilted spinach in the base of a Pyrex Ceramic Rectangular Roaster, add the prawns, haddock and salmon. Pour over the cream mixture, season and bake in the oven for 10 minutes.
Meanwhile mix together the breadcrumbs, parsley and lemon rind, scatter over the top of the bake and put in the oven for
a further 15 minutes until the topping is golden brown.