Smoked Haddock Hollandaise Bake With Dill Caper Fried Potatoes Food

SMOKED HADDOCK DAUPHINOISE

Smoked haddock dauphinoise image

Add smoked haddock to dauphinoise to make an easier, freeze-ahead fish pie. It's a great fuss-free dinner when you have family or friends over

Provided by Barney Desmazery

Categories Dinner

Time 1h

Number Of Ingredients 7

Ingredients

1kg Maris Piper or King Edward potatoes, peeled and sliced as thinly as possible
300ml double cream
1 tsp thyme leaves, plus extra to serve
25g parmesan, finely grated
300g skinless smoked haddock, cut into thin pieces
small knob of butter, for the dish
watercress, to serve

Steps:

Put the potatoes in a pan of cold, salted water and bring to the boil, then turn off the heat. Drain well. Tip the potatoes back into the pan and pour over the cream, then add the thyme, two-thirds of the parmesan and the haddock. Season and gently mix everything together.
Butter a medium-sized gratin dish, then tip in the potato mixture. Scatter with the remaining parmesan. Will keep covered and chilled for a day or frozen for three months. Defrost fully before cooking.
Heat the oven to 190C/170C fan/gas 5. Bake for 30-35 mins until golden and bubbling around the edges. Leave to cool for at least 5 mins, then serve straight from the dish with a dressed watercress salad on the side, if you like. Scatter with some extra thyme and grind over some black pepper to serve.

Nutrition Facts : Calories 645 calories, Fat 44 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium

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