Heat the milk in a saucepan. Add the haddock and simmer for 10 minutes or
until cooked. Remove the fish from the milk and set aside.
Mix the cornflour with a little cold
water to form a paste. Add a little hot
milk, then stir the mixture into the
remaining hot milk in the saucepan. Stir over a medium heat until the mixture
starts to thicken. Add the spinach and stir until it has wilted, then add half the cheese. Season to taste with salt and freshly ground black pepper.
Flake the haddock and gently stir into
the sauce. Serve the sauce spooned over
cooked pasta. Sprinkle with the remaining cheese and more freshly ground
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