Smoked haddock & Jerusalem artichoke gratin

Smoked haddock & Jerusalem artichoke gratin

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(3 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

Serves 4 as a starter

This fish bake is a flavoursome warmer and uses dense Jerusalem artichokes in place of potatoes

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
531
protein
22g
carbs
25g
fat
40g
saturates
24g
fibre
8g
sugar
5g
salt
1.9g

Ingredients

  • 800g Jerusalem artichokes
  • squeeze lemon juice
  • 25g unsalted butter, plus extra for dotting
  • 5 shallots, finely sliced
  • 2 bay leaves
  • 1 large thyme sprig, leaves picked
  • 250ml double cream
  • 350g smoked haddock, skinned and cut into 2cm cubes
  • 25g white breadcrumbs

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Method

  1. Peel the artichokes carefully with a sharp knife or peeler, cut them into 2cm chunks, then place into a bowl of cold water with the lemon juice to prevent discolouring.
  2. Place a large saucepan over a medium heat and add the butter. When it begins to sizzle, add the shallots and a pinch of salt. Stir the shallots to coat them with the butter and cook for 5 mins until they begin to soften. Add the bay and thyme leaves and drained artichokes, then stir to mix them all together.
  3. Add 200ml water to the pan, bring the mixture to a simmer, then reduce the heat and cover so that the artichokes cook gently for about 10-12 mins. When they are beginning to soften, add the cream, bring to a simmer again and cook until the sauce is reduced slightly and the artichokes are tender. Season the mixture with a little pepper, then remove from the heat and discard the bay leaves. At this point, you can chill the mixture, and finish the dish when you are ready. It will keep happily in the fridge for a few hrs.
  4. Heat oven to 200C/180C fan/gas 6. Place the smoked haddock cubes in a gratin dish big enough to hold them in a single layer. Pour over the artichokes and sauce, spreading the mixture out evenly. Top with breadcrumbs and a few small dots of butter. Place the gratin dish on a baking sheet and bake for 30 mins, until the top is golden brown and bubbling.

Recipe from Good Food magazine, January 2012

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Comments

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noosner's picture
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Delicious - though if using home grown artichokes, it's worth adding the cream after five minutes, as my artichokes were so soft they were falling apart by ten minutes.

fluffysammy's picture
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All i can say is this was sooooooo YUMMY :-)

granmakara's picture

Can I use creme fraiche to cut calories?

eleanormayo's picture
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I made this as a supper dish, so added some frozen spinach and used a mixture of dbl cream and creme fraiche.

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