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
HADDOCK & SPINACH CHEESE MELT
A low-fat, hearty fish supper that uses just five ingredients. Try serving with creamy mashed potatoes
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Pile the spinach into a large pan over a medium heat, turning it over and over until wilted. Remove from the heat and drain off the excess liquid.
- Mix spinach with the soft cheese, then place in the bottom of a small baking dish and sit haddock pieces on top. Lay sliced tomatoes on top of the fish and sprinkle with the Parmesan. Bake for 15-20 mins (depending on thickness of the haddock), or until the fish flakes easily.
Nutrition Facts : Calories 251 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 1.2 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
FISH PIE
A real crowd-pleaser - swap in any fish you like in this versatile, comforting pie.
Provided by Jamie Oliver
Categories Fish Recipes Jamie's Ministry of Food Salmon Seafood
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Peel the potatoes and cut into 2cm chunks, then cook in boiling salted water for 12 minutes, or until tender.
- Peel the carrot. Stand a box grater in a deep baking tray or dish, then coarsely grate the carrot, along with the celery and Cheddar.
- Switch to the fine side of the grater, and grate in the lemon zest and chilli. Pick and finely chop the parsley (stalks and all), and add to the tray or dish.
- Slice the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns.
- Squeeze over the lemon juice (no pips please!), drizzle lightly with olive oil and add a good pinch of sea salt and black pepper. If you want to add any spinach or tomatoes, roughly chop and add them now. Mix everything together really well.
- Drain the potatoes, and return them to the pan. Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper, then mash until nice and smooth.
- Dot and spread the mash evenly over the top of the fish and grated veg.
- Bake in the oven for 40 minutes, or until cooked through, crispy and golden on top, then serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad.
Nutrition Facts : Calories 683 calories, Fat 33.2 g fat, SaturatedFat 11.3 g saturated fat, Protein 53.1 g protein, Carbohydrate 45.7 g carbohydrate, Sugar 4 g sugar, Sodium 2.6 g salt, Fiber 4.7 g fibre
SMOKED HADDOCK, EGGS, AND SPINACH
Make and share this Smoked Haddock, Eggs, and Spinach recipe from Food.com.
Provided by hectorthebat
Categories < 60 Mins
Time 54m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 190C/170C Fan/Gas 5. Grease a shallow ovenproof dish with the butter. Put the haddock fillets in another dish and sprinkle with 4tbsp water. Cover and cook in the oven for 30 minutes or until the fish flakes easily.
- Meanwhile, put the spinach in a large nonstick frying pan with 2tbsp water and cook over a medium heat, moving it around the pan with a wooden spoon for 4-5 minutes, or until thawed. Drain in a sieve and transfer to the buttered dish. Drain any liquid from the fish, discard the skin and any bones and flake the flesh. Put the fish on top of the spinach.
- Shell and slice the eggs and put on top of the fish in an even layer.
- Warm the sauce and gently pour over the eggs. Sprinkle with the cheese and breadcrumbs. Bake for 10 minutes.
Nutrition Facts : Calories 424.9, Fat 21.7, SaturatedFat 10.1, Cholesterol 246.5, Sodium 1241.7, Carbohydrate 19.3, Fiber 3.7, Sugar 1.8, Protein 38.3
CHEESY HADDOCK AND SPINACH BAKE RECIPE
This creamy fish pie bake is oozing with melted cheese, delicious chunky haddock and fresh spinach. It only takes 40 minutes too and the family will love it
Provided by GoodtoKnow
Categories Dinner
Time 40m
Yield Serves: 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Melt the butter over a medium heat, remove and stir in the flour to form a roux. Place back on the heat and cook for 30 secs stirring with a wooden spoon.
- Gradually add the milk a little at a time whisking as you go to prevent any lumps from forming. When you have incorporated all the milk and the sauce has a creamy consistency add in the Dijon mustard, cheese and a squeeze of lemon juice. Season to taste.
- Wash the spinach and cook for 1-2 mins, squeeze out any excess liquid using a sieve and the back of a spoon.
- Divide the spinach between two small crockery-baking dishes, place the fish on top and finish with the sauce.
- Bake in the oven for 15 - 20 mins until golden on top.
Nutrition Facts : @context https
JAMIE OLIVER'S FISH PIE
Steps:
- Place the potatoes in a large pot of boiling water or in a steamer and cook until soft.
- Pour boiling water over the peas to de-frost them then blend in a food processor.
- Mash the potatoes then mix in peas, butter and lemon zest. Season to taste.
- Pre-heat the oven to 200°c.
- To make the fish pie, poach the fish in the milk with the bay leaf. When the fish is cooked, remove the fish and flake into large chunks. Reserve the milk.
- In a large, oven-proof frying pan fry the onion and carrot in a splash of olive oil until soft and fragrant. Add the garlic and fry for another 30 seconds.
- Add the flour and stir then add the milk the fish was poached to create a creamy sauce.
- Add the English mustard and fish and stir well then add the cheese and lemon juice and stir.
- Season to taste.
- Top the fish filling with the mashed potato and create indents with a spoon which will become nice and crispy in the oven.
- Place the pie in the oven and allow to bake for 30-40 minutes until the top is golden brown and crispy.
- Remove from the oven and allow to cool for 10 minutes then serve.
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- Place a saucepan of generously salted water on a high heat until it boils. Reduce to simmer, add the potatoes and cook for 15 to 20 minutes until you can easily place a fork through them. (note 3)
- Meanwhile, place a large frying pan on a medium heat and cook the spinach until wilted. You may need to do this in two batches.
- Place the spinach into a colander once it has wilted, drain the excess moisture by gently squeezing it with your hands and set it aside.
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- Bring the milk to a gentle simmer in the saucepan. Place the fish into the milk to poach for around 6 minutes until the fish is just cooked. The time will depend on the thickness of your fish, thicker fillets may need a couple of minutes longer.
- Remove the fish gently from the milk and set aside. In a small bowl, add the cornflour and mix with a little drop of water to form a thin liquid. Return the milk to a low heat and whisk the cornflour liquid in.
- Continue to whisk gently. Add the mustard powder and whole grain mustard until the sauce thickens. If you prefer a thicker or thinner sauce then add more or less cornflour - just change the Points and calories etc accordingly. Season the sauce with salt and pepper.
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- Heat the oven to 220°C/200°C fan/gas 7. Bring a large pan of water to the boil and add the potatoes. Cook for 15 minutes until tender, drain, then add 20g of the butter, season generously with salt and pepper and mash until smooth.
- Meanwhile, in a large deep saucepan, melt the remaining 50g butter and cook the onion for 5 minutes until beginning to soften. Stir in the flour and cook gently for 2-3 minutes until it smells toasty. Add the milk a little at a time, stirring well to make a smooth sauce, then simmer for 2-3 minutes until thickened slightly. Remove from the heat and season generously.
- Gently stir in the mackerel, haddock, prawns and peas, then pour into a medium (about 1.5 litre) baking dish. Cover with the mash and sprinkle the cheddar on top. Bake for 30 minutes until bubbling, then serve with seasonal greens.
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- Melt 30g of the butter in a non-stick pan, add the flour and cook over a medium heat for 1 minute. Remove from the heat and gradually beat in the milk. Bring to the boil, stirring, and simmer very gently for 10 minutes, stirring occasionally.
- Meanwhile, preheat the grill to high. Melt another 15g of the butter in a large pan. Add the spinach and cook over a high heat, stirring, until wilted. Tip it into a colander and gently press out the excess liquid. Return to the pan with another 15g butter, season and cook over a high heat, stirring, for 1 minute. Remove from the heat and cover with a lid to keep hot.
- Put the remaining 15g butter into a shallow gratin dish and slide it under the grill until melted. Add the pieces of fish, turn them in the melted butter, then season. Place the dish back under the grill, about 10cm from the heat, and grill the fish for 4 minutes, until half cooked. Lift the fish onto a plate. Leave the grill on. Pour any juices into the simmering sauce. Spoon the spinach over the base of the dish and put the fish on top.
- Stir 100g of the cheese and the crème fraîche into the sauce and season to taste. Pour the sauce over the fish and sprinkle with the remaining cheese and cayenne pepper, to taste. Slide the dish back under the grill for a further 4-5 minutes, until the gratin is golden brown and bubbling. Serve with crusty fresh bread, if you like.
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