Cauliflower Saffron Smoked Haddock Soup Food

SMOKED HADDOCK AND CAULIFLOWER GRATIN

Smoked haddock and cauliflower gratin image

Combine the flavours of fish pie and cauliflower cheese and you get this wonderful dish from Mary Berry! A hearty gratin that's a real winter wamer.

Provided by Mary Berry

Yield Serves 6

Number Of Ingredients 11

Ingredients

butter, for greasing
350g/12oz potatoes, chopped into 2cm/¾in cubes
1 medium cauliflower, broken into small florets
1 heaped tbsp cornflour
300ml/10fl oz pouring double cream
100g/3½oz gruyère cheese, coarsely grated
2 tbsp chopped fresh parsley
2 tbsp snipped chives
500g/1lb 2oz smoked haddock, skinned and cut into very large pieces
large pinch paprika, or to taste
salt and freshly ground black pepper

Steps:

Preheat the oven to 200C/180C Fan/Gas 6. Butter a wide 3-litre/5¼-pint ovenproof dish.
Put the potatoes into a large saucepan, cover with water. Add salt and bring to the boil. Boil for 4 minutes, add the cauliflower and boil for another 4 minutes. Drain well and tip into the prepared dish. Season with pepper.
Put the cornflour into a bowl, pour in the cream and whisk to combine. Season with pepper.
Scatter half the cheese over the potato and cauliflower. Scatter over the herbs and top with the haddock. Pour the cream mixture in between the cracks and over the top. Scatter over the remaining cheese and the paprika.
Bake for 20-25 minutes, until golden-brown and bubbling.

SAFFRON ROASTED CAULIFLOWER

Saffron Roasted Cauliflower image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
1/2 teaspoon lightly crumbled saffron threads
1/4 teaspoon coriander seeds, crushed
2 cloves garlic, smashed
1 shallot, chopped
Kosher salt
1 head cauliflower, cut into florets
Juice of 1/2 lemon
Chopped fresh parsley, for topping

Steps:

Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the saffron, coriander, garlic, shallot and 1 teaspoon salt and cook, stirring, until the shallot is translucent and the oil turns yellow, about 5 minutes. Add the cauliflower, lemon juice and 1/3 cup water. Increase the heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow and the water has mostly evaporated, about 5 minutes.
Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. Season with salt and sprinkle with parsley.

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