1. Fry bacon in a large skillet over high heat.
2. Add mushrooms and sauté for 2 minutes.
3. Add 60 mL (¼ cup) of cream, 175 ml (¾ cup) of cheese, and spinach. Add salt and pepper, then place in a baking dish and keep warm in the oven at 70°C (150°F).
4. Melt butter in another large skillet over medium-high heat and fry filets until golden brown. Turn over and cook for 1 minute. Add salt and pepper, then transfer fillets to a baking dish and keep warm in the oven.
5. Add chicken stock to skillet and scrape bottom well to release cooking juices. Add mustard, then remaining cream and cheese, stirring until smooth. Set aside.
6. Divide spinach mixture among 4 plates. Top each with a fish filet and drizzle with cheese sauce.

Recipe courtesy of Our cheeses.