Smoked haddock gratin

Smoked haddock gratin

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(45 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 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.

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Comments, questions and tips

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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! !!!!
Lasttango
15th Jul, 2016
This dish was absolutely delicious! I often use recipes from the internet but don't usually review them. However, I feel I have to reiterate other reviews and say how impressed I was with the ease of preparation and the final result, especially as my dish looked exactly the same as the picture, lol. Like a couple of other reviewers, I halved the tomatoes and my husband, who can take or leave tomatoes, commented on how they added to the overall taste. As fish lovers, we would have been more than happy to have been served this in a restaurant and I will certainly be making this again and again. Thank you.
topcat2011
8th Jun, 2016
3.8
Very tasty - however I would advise you not to add any salt. There's usually enough in the cheese and possibly the haddock.
Cookiecaron's picture
Cookiecaron
11th May, 2016
5.05
So tasty! Great comfort food. Will definitely make again. A very easy to make tasty dish.
Chippy30
29th Feb, 2016
5.05
Made this recipe tonight, everyone loved it! Delicious, will definitely make again :-D
JanWilko
15th Jan, 2016
Really tasty recipe. Didn't have any cream so used marscapone. Also used a mix of fish, smoked coley, salmon and hake. Worked really well and will definitely make again.
Delyse1
28th May, 2015
Really tasty recipe. Next time I will cut the little tomatoes in half & place them skin side up in the dish so the flavour gets to the rest of the ingredients. Nice & Easy family comfort dish. Will make it again. Thank you.

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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