Inspired by #tastenorth food festival
Isle of Mull cheddar
Blanche the spinach for 30 secs and then blitz in a blender. Set aside.
Saute the fish in a pan with some butter, 4 mins or so on each side, until opaque all the way through.
For the cheese sauce, gently heat creme fraiche in a pan and add grated Isle of Mull cheddar. Stir until melted.
The cheese crisp is so easy! Grate some cheese onto reuseable grease proof sheet. Grill until slightly brown and bubbling. Turn off the heat and let cool.
Peel off the sheet and cut into triangles.
So simple and tasty!