Smoked haddock gratin

Smoked haddock gratin

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (50)

julie-annhawkins's picture

I absolutely agree with the SO tasty & SO easy comments! Definately a favourite in our house!

marguerite_caunt's picture

Fabulous recipe and absurdly easy to make! I made it with fresh haddock (didn't see the "smoked" bit when I read the recipe!) and it was absolutely delicious. Wondrous!

bluejay's picture
5

To Anne O'Neill - on my computer, once you press "print recipe" you have to select "print target" to get the whole recipe plus picture.

thesashbynoe's picture
5

Very tasty and super easy. I ended up using smoked river cobbler form tesco and 300ml of half fat crème fraîche and it worked great. Will be making this one again and again

lcwall's picture

Very tasty and quick and easy to make - always good after coming in from work.

louisa_holbrook's picture
5

This was really nice and extremely easy to prepare. For 2 of us I used a 400g of spinach, 2 Tesco Finest undyed smoked haddock fillets, and creme fraiche. In hindsight it was a bit too much spinach, and thicker haddock fillets would have been nicer as these dried out a little in the oven, but I can't fault this recipe at all.

haddyanne's picture

Really enjoyed this makes a change from boring mash on the top. Hay! a goer and will do this again

anzac-anzac's picture
3

Wow! So easy and delicious. Just about to make
it for the second time in3 days, this time for 8. The first time was just for 2. Used creme fraiche and as I didn't have any spring onions, used a shallot. Served it with only new potatoes and frozen peas but it was FAB!

archangelrich's picture
4

I cannot believe how ridiculously easy this is, yet so tasty!

I had some smoked hoki fillets which I used (cheaper than haddock, and more sustainable fish stocks), but otherwise followed the recipe exactly, using the creme fraiche option. I think I needed to squeeze a bit more moisture out of the spinach, but other than that, perfect. It took about five minutes of work to prepare, the rest of the time was spent reading a book whilst it cooked in the oven. I served it with broccoli. And I would definitely make it again.

500604x's picture

Can you tell me why most of the recipes I access show the ingredients on the screen, biut not on the printed version.

Pages

Questions (5)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…