Smoked Haddock Recipes Mary Berry Food

SMOKED HADDOCK AND CAULIFLOWER GRATIN

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

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.

EASY SMOKED HADDOCK CHOWDER

Steps:

• Put the onion and potatoes into a large sauté pan. Pour over the vegetable stock and simmer for 6-8 mins until the potatoes are soft, but still have a slight bite. Add the chunks of smoked haddock. Tip in the creamed corn and add the milk - if you like a thinner chowder, add more.
• Gently simmer for 5-7 mins until the haddock is cooked (it should flake easily when pressed with a fork). Sprinkle over the parsley, if using, then ladle into bowls.

MARY BERRY'S FISH PIE

Steps:

• Preheat the oven 200C/400°F Grease a shallow 2.5 litre with butter.
• Melt the butter in a pan on a high heat and fry onion for few minutes.
• Lower the heat, cover and leave to soften for 15 minutes.
• Remove the lid and increase the heat to remove any moisture. Sprinkle in the flour and then add the milk gradually, stirring well and allowing the sauce to thicken until all the milk has been added.
• Season with salt and freshly ground black pepper, add lemon juice and the raw fish and cook for couple of minutes, stirring continuously until the fish has just cooked. Stir in the smoked haddock. Pour the mixture into the buttered dish and leave to cool. Top with the hard-boiled eggs.
• For the topping, boil the potatoes in a pan of salted water until tender. Drain, tip the potatoes back into the pan, add milk and butter and mash until lump-free. Use a ricer to get smooth mash. Add salt and freshly ground black pepper to taste.
• Spread the mash over the top of the sauce and fish in the dish and score with a fork.
• Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden-brown.