300g risotto rice
350g undyed smoked haddock (in fillets and skinned)
1 large leek (thinly sliced)
700ml vegetable or fish stock
250ml milk (full fat or semi-skimmed)
3tbsp quark (or crème fraîche)
100g baby spinach
Small knob of butter
Preheat oven to 200C/380F (reduce to 180C for fan assisted ovens). Heat the butter in a large ovenproof dish over a medium heat. Add the sliced leek and cook for 4-5 mins, stirring regularly, until the leek has softened. Add the rice and stir for a further 2 mins.
Add the stock and milk and bring to the boil, allowing the liquid to bubble for 5 mins, before placing the haddock fillets on top of the rice. Cover the dish with a lid or foil and bake in the oven for 20 mins until the rice has softened.
Remove the dish from the oven and fold in the crème fraîche and spinach. Season to taste (a lot of black pepper is better), then cover the dish once more and leave to rest out of the oven for around 3-4mins. The steam from the risotto will soften the spinach.