Quick smoked haddock & spinach gratins

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Results 41-60

• JulieJ

  01 June 2012

  JulieJ rated and commented on this recipe

  

  Very tasty !

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• ArcaneDust

  13 June 2012

  ArcaneDust rated and commented on this recipe

  

  Made this recipe several times now - there's not many ingredients to it so it's best to get the best ingredients you can get, which includes gruyere instead of cheddar. Apart from dietary issues I don't advocate boiling spinach anyway, so I let it wilt in some butter before sticking in the baking tray so no watery issues there. I've also tried it with a mix of young and mature gruyere, but I prefer the mature flavour overrall. Served well with salad, new potatoes and green beans.

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• Mag

  07 July 2012

  Mag rated this recipe

  

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• atg123

  15 August 2012

  atg123 rated this recipe

  

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• Laura

  05 September 2012

  Laura rated this recipe

  

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• Sharon

  17 September 2012

  Sharon rated and commented on this recipe

  

  I ended up cooking this for different guests 2 nights on the trot. Took advice from the comments and squeezed spinach with my hands. The second time I added more spinach than the recipe which I preferred. Also used 2/3 of the stock instead of the full amount. Easy dish but impressive!

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• Hazzie

  30 September 2012

  Hazzie rated and commented on this recipe

  

  Great and so easy - will definitely make again!!

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• spud

  11 October 2012

  spud rated and commented on this recipe

  

  Made this tonight for tea it was fab. I made it with smoked river cobbler instead of haddock and used grainy mustard, doubled the recipe and made it in one large dish it was very quick and tasty

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• Willow

  26 October 2012

  Willow rated and commented on this recipe

  

  So easy and it tastes fab (I added more cheese). Best to squeeze spinach out with your hands.

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• sarahkdouglas

  20 November 2012

  sarahkdouglas rated and commented on this recipe

  

  Definitely a 5 star recipe. So easy, so tasty and looks really impressive (in fact I'm going to do it for a dinner party in a couple of weeks). I found it needed blasting under the grill to get a crispy topping, but apart from that the recipe worked perfectly. The only thing I'd do differently would be to put a spoonful of the creme fraiche mixture underneath the fish to make the spinach creamy and cheesy too.

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• Louise Leyden-Ahmed

  03 January 2013

  Louise Leyden-Ahmed rated this recipe

  

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• Fi 1539

  25 January 2013

  Fi 1539 rated this recipe

  

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• F1chick

  01 February 2013

  F1chick rated and commented on this recipe

  

  Made this last night, lots of 'mmmmmm' sounds from everybody whilst eating. So quick and easy, I did squeeze the spinach but was still a bit watery but didn't take away from taste at all. I used mature cheddar and just doubled all ingredients apart from the spinach.

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• Emma

  04 February 2013

  Emma rated and commented on this recipe

  

  Made this the other week, very yummy and a great way to eat more fish. I used a small lasagne dish to put everything in. Used powdered mustard and cheddar cheese. Made sure the spinach was well squeezed by hand and it worked well as didn't go runny. I added broccoli to the bake and served with crusty bread. Really easy all in one dinner. Would try with cauliflower and possibly cherry tomatoes next time.

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• Els442

  20 March 2013

  Els442 rated and commented on this recipe

  

  Delicious! Used whole grain mustard, and half-fat cheddar. AMAZE!

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• izzo800

  10 April 2013

  izzo800 commented on this recipe

  A total winner, amazing. I've now made this several times, both as a main and as starters in individual ramekins, we all love it. If the fish or spinach give out too much water in the baking process, it's possible to press a large spoon or fish slice lightly on the top of the bake whilst tipping it gently to one side, so the excess liquid can pour into a saucepan. You can then reduce this liquid in the pan (the dish itself keeps nice and warm for ages) and then spoon the thickened sauce onto each ramekin or over the whole dish, depending what you're doing. Apart from the need to rectify the odd bit of watery-ness, this is just stunning and comes highly recommended! Simple but impressive - the perfect recipe, really.

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• Paul

  14 April 2013

  Paul rated and commented on this recipe

  

  Made this today and was absolutley amazing. Stuck to the ingredients suggested but maybe next time add abit more spinach for personal preference

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• dollylindsay

  15 April 2013

  dollylindsay rated and commented on this recipe

  

  delicious!

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• gail

  22 April 2013

  gail rated and commented on this recipe

  

  Quick and delicious

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• gail

  25 April 2013

  gail rated this recipe

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Ingredients

• 200g bag spinach , washed
• butter
• 2 x 150g skinless smoked haddock fillets
• 100ml half-fat crème fraîche
• 1 tsp Dijon mustard
• 75g Gruyère , grated
• 2 tbsp breadcrumbs

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Ingredients

• 200g bag spinach , washed
• butter
• 2 x 150g skinless smoked haddock fillets
• 100ml half-fat crème fraîche
• 1 tsp Dijon mustard
• 75g Gruyère , grated
• 2 tbsp breadcrumbs

PER SERVING

445 kcalories, protein 44.4g, carbohydrate 13.4g, fat 24.2 g, saturated fat 14.2g, fibre 2.4g, salt 4.4 g

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