Smoked Haddock And Cauliflower Gratin Food
SMOKED HADDOCK AND CAULIFLOWER GRATIN
This simple smoked haddock recipe from Mary Berry Everyday is an easy and comforting dinner recipe. It can be assembled ahead so is perfect for entertaining.
Provided by Mary Berry
Categories Dinner, Main Course
Time 35m
Number Of Ingredients 1
Steps:
- You will need a 2½-3-litre (4½-5-pint) wide-based, shallow ovenproof dish. Preheat the oven to 200°C/180°C fan/Gas 6 and grease the dish with butter. Put the potato cubes into a large saucepan, cover with water, add a little salt and bring to the boil. Boil for about 4 minutes, then add the cauliflower florets and boil for a further 4 minutes. Drain well. Tip the potatoes and cauliflower into the prepared dish and season with salt and pepper. Measure the cornflour into a bowl, pour in the cream, add some salt and pepper and stir to combine. Scatter half the cheese over the cauliflower and potato in the dish. Sprinkle over the herbs, then add the pieces of haddock so that they cover the top in an even layer. Pour the cream mixture all over the top and in between the cracks. Scatter with the remaining cheese and dust with a little paprika. Bake in the oven for 20-25 minutes or until golden and bubbling.
SMOKED HADDOCK AND CAULIFLOWER GRATIN
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
Categories Main course
Yield Serves 6
Number Of Ingredients 11
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.
SMOKED HADDOCK GRATIN
A rich and creamy fish pie that's packed with hidden vegetables like spinach and tomato - a family bake
Provided by Barney Desmazery
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Place the spinach in a large colander in a sink and carefully and slowly pour over a kettleful of hot water to wilt it. Cool again under the cold tap then squeeze out as much liquid from the spinach as possible. Butter a medium gratin dish. Roughly chop the spinach and scatter evenly over the base of the dish. Season the spinach lightly with salt and pepper and lay the haddock fillets, skinned side down on top. Nestle the tomatoes among the haddock fillets.
- Mix all the ingredients for the topping, except the breadcrumbs, in a small bowl and season with lots of pepper and a little salt. Dollop and spread the mixture over the fish and spinach. Scatter everything with the breadcrumbs and bake for 30 mins until bubbling and golden. If you like things really grilled finish for a few mins under a hot grill. Serve straight from the dish.
Nutrition Facts : Calories 523 calories, Fat 38.7 grams fat, SaturatedFat 23.1 grams saturated fat, Carbohydrate 8.3 grams carbohydrates, Sugar 4 grams sugar, Fiber 4.2 grams fiber, Protein 35.5 grams protein, Sodium 3.5 milligram of sodium
SUPER QUICK SMOKED HADDOCK AND SPINACH GRATIN
This is so easy to make - one of those dishes you can throw together after coming home from a hard day at work! Nothing fancy or special about this recipe but it is tasty...
Provided by Um Safia
Categories One Dish Meal
Time 35m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 190c/gas5. Cook the spinach in a large pan for a few minutes, until it wilts. Tip into a collander and remove excess water (press gently).
- Put into an ovenproof dish or divide between 4 individual ovenproof dishes.Top the wilted spinach with the tomatoes and the smoked haddock.
- Spoon the cream over the fish and season. Spirnkle with the cheese and back for around 20 minutes.
Nutrition Facts : Calories 405.8, Fat 23.1, SaturatedFat 13.3, Cholesterol 183, Sodium 1245.3, Carbohydrate 4.4, Fiber 1.4, Sugar 1.4, Protein 44.6
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