Smoked haddock gratin

Smoked haddock gratin

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(27 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
523
protein
35.5g
carbs
8.3g
fat
38.7g
saturates
23.1g
fibre
4.2g
sugar
4g
salt
3.5g
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Ingredients

  • 500g leaf spinach
  • butter, for greasing
  • about 500g (2 fillets) smoked haddock, skinned and cut into 4 portions
  • 12 cherry tomatoes

For the topping

  • 200ml double cream or crème fraîche
  • juice ½ lemon
  • 100g cheddar cheese, grated
  • 2 spring onions, sliced
  • small grating nutmeg
  • handful dried breadcrumbs

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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.

Recipe from bbcgoodfood.com, April 2012

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Comments

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anzac-anzac's picture
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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
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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.

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