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
SMOKED HADDOCK AND CHEDDAR GRATIN
In need of a comforting dinner? Cook this easy fish and cheese gratin recipe for a low calorie midweek meal to feed the whole family
Provided by Janine Ratcliffe
Categories Dinner
Time 1h15m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Put the haddock, milk, onion and peppercorns in a deep, lidded frying pan. Bring the milk to a simmer then put on the lid and turn off the heat. Leave for 10 minutes, then take out the haddock and flake into large chunks, discarding any skin and bones. Strain the milk into a jug.
- Drop the potato slices into boiling water and cook for 7-10 minutes or until tender. Drain well.
- Wilt the spinach in a large pan over a medium heat with a splash of water. Tip into a colander and cool, then use your hands to squeeze out as much liquid as possible. Tip onto doubled-up kitchen paper and pat as much water out as you can. This is important to prevent a puddle forming at the bottom of the dish. Chop the spinach then toss with lots of seasoning.
- Heat the butter in a pan and, when foaming, stir in the flour. Stir for 3-4 minutes or until the mix has a nutty aroma. Gradually whisk in the strained milk a little at a time until you have a sauce. Simmer for 3-4 minutes then tip in the cheeses and stir until melted.
- Heat the oven to 220C/fan 200C/gas 7. Butter a large ceramic baking dish and put the spinach in the bottom. Top with the haddock chunks and potatoes, then spoon over the sauce. Bake for 15-20 minutes or until the sauce is bubbling and the top golden. Serve with salad, if you like.
Nutrition Facts : Calories 472 calories, Fat 21.2 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30.4 grams carbohydrates, Sugar 5 grams sugar, Fiber 3.5 grams fiber, Protein 38.2 grams protein, Sodium 1.8 milligram of sodium
SMOKED HADDOCK & BACON GRATIN
Smoked fish, bacon, potatoes and crème fraîche are flavoured with onion and thyme and layered up in this comforting one-pot dish
Provided by Good Food team
Categories Dinner, Fish Course, Main course
Time 1h50m
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the butter in a shallow flameproof casserole dish and sizzle the bacon until it changes colour. Add the onion and thyme and fry with the bacon for 5 mins until the onion is starting to soften. Lower the heat, add the potatoes to the onion and cover the pan. Steam-fry the potatoes for 25-35 mins until they soften, stirring occasionally to stop them sticking to the bottom of the pan.
- When the potatoes are ready, stir through the haddock, crème fraîche and a good grinding of black pepper, and mix until everything is combined. Flatten down with a fish slice and bake in the oven for 40 mins until golden. Serve with a green salad.
- Heat oven to 200C/180C fan/gas 6. Heat the butter in a shallow flameproof casserole dish and sizzle the bacon until it changes colour. Add the onion and thyme and fry with the bacon for 5 mins until the onion is starting to soften. Lower the heat, add the potatoes to the onion and cover the pan. Steam-fry the potatoes for 25-35 mins until they soften, stirring occasionally to stop them sticking to the bottom of the pan.
- When the potatoes are ready, stir through the haddock, crème fraîche and a good grinding of black pepper, and mix until everything is combined. Flatten down with a fish slice and bake in the oven for 40 mins until golden. Serve with a green salad.
Nutrition Facts : Calories 346 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.9 milligram of sodium
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.
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- Put the potatoes in a pan, cover with water and bring to the boil. Simmer for 5-10 minutes until becoming tender, then drain and set aside in the colander.
- Meanwhile, fry the bacon in a large deep frying pan for 10-15 minutes on a medium-high heat until golden and very crisp. Remove and set aside. Add the butter and shallots to the pan; fry for 10-12 minutes until starting to soften and colour. Add the garlic and flour, cook for 1 minute, stirring, then pour in the wine and bubble for 2 minutes. Turn the heat off. Heat the oven to 160°C/140°C fan/gas 3.
- Layer half the cooked potatoes in the baking dish, then scatter over the shallot mixture, bacon, haddock, chopped rosemary and half the cream. Top with the remaining potatoes (overlapping slightly to create a circular pattern) then top with the rest of the rosemary sprigs. Pour over the remaining cream. Bake for 1 hour, then top with the grated cheese. Return the gratin to the oven for 35-40 minutes more until the potatoes are golden and cooked through. Leave the gratin to stand, loosely covered with foil, for 15 minutes before serving. Serve with a sharply dressed green salad, if you like.
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Servings 6Total Time 40 minsEstimated Reading Time 1 min
- Scrub the potatoes clean. I never peel them as there’s so much goodness in the skin, but do as you prefer. Parboil them till almost cooked but still a little firm. You need to be able to slice them thickly so they need to remain a little undercooked. Drain and set aside.
- Rub a teaspoon of butter around the inside of an ovenproof dish. Cut the haddock into cubes and place in the base of the dish, scatter with parsley and the finely sliced spring onion. Season with salt and pepper.
- Heat the milk, cream and Dijon mustard in a pan till warm, and whisk to combine. Pour half this mixture over the fish.
- Once the potatoes are cool enough to handle, slice them thickly. Arrange the potato slices over the fish and pour the remaining cream mix over the top. Season with a little salt.
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