Smoked haddock gratin

Smoked haddock gratin

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(36 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4
A rich and creamy fish pie that's packed with hidden vegetables like spinach and tomato - a family bake

Nutrition and extra info

Nutrition: per serving

  • kcal523
  • fat38.7g
  • saturates23.1g
  • carbs8.3g
  • sugars4g
  • fibre4.2g
  • protein35.5g
  • salt3.5g
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Ingredients

  • 500g leaf spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • butter, for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • about 500g (2 fillets) smoked haddock, skinned and cut into 4 portions
  • 12 cherry tomato

For the topping

  • 200ml double cream or crème fraîche
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g cheddar cheese, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 2 spring onion, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small grating nutmeg
  • handful dried breadcrumbs

Method

  1. 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.

  2. 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.

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Comments (50)

carolcarter129's picture
5

Easy and tasty - what more can you ask for!

lindasmale's picture

Really tasty and easy recipe. Will only use a squeeze of Lemon next time (if at all) as this amount made it quite tart. Very quick and can be prepared ahead just to pop in the oven.

morientes09's picture

Lovely...nearly as good as rabbit gravy ! 5 stars

mi4ence's picture
5

I am using fresh fish to top the spinach, mixed with low fat cream cheese to lighten the dish. Superb, every time

burcukoca's picture
5

Very easy and delicious.

claire1terry's picture
3

Easy to make but topping lacked a bit of flavour

MealyMum's picture
4

Forgot to rate. Also should read EASY

MealyMum's picture
4

Really eas. Can see how the topping idea can be added to variants of fish and veg beneath as an alternative to potato for a fish pie / bake. Kids enjoyed helping getting everything together and into the oven and even ate some too! Will be doing again.

bluejay's picture
5

Forgot to buy spinach so used lightly sauteed sliced leeks and mushrooms for base, along with half-fat creme fraiche - delicious.

pamonline's picture
5

Very tasty - I used smoked undyed cod loin.

princesskittykat's picture
5

Brilliant. Really tasty, and simple enough for my partner (who is not a confident cook) to make with ease. Used half fat creme fraiche to make it lighter, and recommend cutting the cherry toms in half to avoid getting hot tomato juice in the eye when tucking in!

jm_littledevil's picture
5

This was lovely. I too used river cobbler and mixed smoked and non-smoked.

kevin3662's picture

My daughter even eat this, must be good

try-it-twice's picture
5

Quick, easy, and very tasty. High praise from all.

lisacarnahan123's picture

Loved this recipe. Husband said he'd be happy if that was served to him in a restaurant! Kids loved it too

jjclarke's picture
3

This was a little too sickly as I think I may have used too much cheese. It needed balancing out with lots of potatoes and veg alongside it.

pfmaguire's picture
5

Absolutely delicious recipe and very easy.used frozen haddock,left the skin on.even the kids enjoyed it

pfmaguire's picture
5

Absolutely delicious recipe and very easy.used frozen haddock,left the skin on.even the kids enjoyed it

sarcowley's picture

I just made this and it was really easy. I swapped the creme Fraiche for ricotta as that was all I had but it still tasted great. Will cook again.

mwsc11050's picture
5

Thoroughly enjoyed this, it was really very tasty. Used 4 spring onions and a lot more cheese than the recipe. Fed 3 for supper accompanied by just bread to mop up the juices.

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