Smoked haddock gratin

Smoked haddock gratin

  • 1
  • 2
  • 3
  • 4
  • 5
(67 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 tomatoes

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 onions, 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
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
cosmic.girl8
17th Apr, 2019
5.05
DELICIOUS! Made with creme fraiche not cream. Used wholemeal breadcrumbs and added some dried parmesan on top. Skinned the haddock as my husband is fussy and he loved it! Anything that pleases him makes me happy, haha!
JoyCairns
3rd Apr, 2019
5.05
Great dish! We've amended it to add pasta and it works a treat
jeff_paris's picture
jeff_paris
7th Mar, 2019
5.05
Made this tonight. Beautiful flavours - felt a bit guilty how easy it was to prepare.
thunsley's picture
thunsley
22nd Nov, 2018
5.05
My husband made this last night and it was delicious. Will definitely make it again.
katienairn
21st Jun, 2018
5.05
Oops forgot to rate
katienairn
21st Jun, 2018
5.05
Just made it for the first time. Definitely a keeper. Just gorgeous and lovely flavours
jennpete14
15th Apr, 2017
5.05
Absolutely loved this dish. We served it with Jacket potatoes and was lovely. I cooked it with half amount as only 2 of us but did the sauce mix the same quantity for 4 people which I'm glad we did or else it wouldn't have much sauce. A new family favourite.
emctaylor
20th Jan, 2017
5.05
Love this recipe. It has become a weekly staple in our house! I use frozen smoked haddock instead of fresh, I just cook it and drain out the liquid before adding all the other ingredients. I have made this with kale rather than spinach and actually prefer the flavour of the kale. Although the kale needs to be cooked rather than just wilted. As my husband is coeliac I leave out the breadcrumbs and top it with crushed up crisps instead :) a really gorgeous pie that goes perfectly with mash!
Solange1
31st Oct, 2016
This is an excellent tasty recipie that all the family enjoy. I adapted it slightly by using the half fat version of creme fraiche and adding about half as much again of plain yogurt as I felt the quantity of the sauce was a bit on the low side. In my opinion, this gave a better amount of sauce for everyone as we are a bit greedy.I have also adapted this by using a couple of baked (well, microwaved!) potatoes which I cut into thick slices and used to layer the bottom of the dish first before putting on the spinach and other ingredients as suggested. This works well to provide a bit more ballast for hungry people. I use a good mature cheddar. I agree with other comments made about the tomatoes, they punch above their weight in this dish. One other thing I did was to remove the skin from the haddock before cooking.
Ilonna
11th Sep, 2016
5.05
I'm cooking my late dinner right now with this recipe. It smells amazing and I'm sure it will taste the same ! I always use bbc website and I'm never disappointed! !!!!

Pages

Emmab23
1st Jul, 2019
I made this tonight was lovely I added some single cream as used creme fraiche And didn’t seem enough, but I managed to make cottage cheese is this cos I added single cream ? Was tasty still
goodfoodteam's picture
goodfoodteam
2nd Jul, 2019
Thanks for your question. We're sorry to hear your topping curdled. Yes, this would be because you used single instead of double cream which can split when it gets too hot.
rachelelewis
23rd Oct, 2018
5.05
Really delicious and a new staple for us! Tomatoes added a surprising freshness. I would say though to definitely use dried breadcrumbs. Not thinking about it, I used fresh, and they went a bit soggy!
deejayellie's picture
deejayellie
7th Feb, 2015
Can this dish be frozen?
goodfoodteam's picture
goodfoodteam
9th Feb, 2015
Hi deejayellie, thanks for your question. We haven't tested freezing this recipe and it's likely that freezing it could result in a grainy unpleasant texture when defrosted, so would advise not doing so. 
deejayellie's picture
deejayellie
19th Mar, 2015
Thank you. It's a super recipe! A firm family favourite in our house. :-)
mazp
31st Aug, 2014
If i make this using either natural yoghurt or half-fat creme fraiche instead of the double cream - will it still need the lemon juice? Thanks.
goodfoodteam's picture
goodfoodteam
11th Sep, 2014
Yes, still use the lemon juice as well.
chomp
20th Mar, 2016
I'm making this tonight and I'm adding crispy bacon crumb to my bread crumbs
Want to receive regular food and recipe web notifications from us?