For Smoked Haddock Florentine. Use Clear Brine Fillets (undyed), skin and poach in milk and water or fish stock, flake and set aside. blanch fresh or frozen spinach, saute mushrooms in butter. Make a Cheese Sauce. Combine ingredients in an ovenproof Dish Pour over the Cheese Sauce and Grate additional Cheese on top. Put under hot grill for ten minutes, Garnish with Chopped Parsley and serve on a bed of Boiled Rice.