Smoked haddock dauphinoise
- Barney Desmazery
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Serves 4
Easy
Prep: 20 mins
Cook: 40 mins
A star rating of 4.2 out of 5.29 ratingsRate
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Add smoked haddock to dauphinoise to make an easier, freeze-ahead fish pie. It's a great fuss-free dinner when you have family or friends over
Freezable
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
1kg Maris Piper or King Edward potatoes
peeled and sliced as thinly as possible
-
300ml double cream
-
1 tsp thyme leaves
plus extra to serve
-
25g parmesan
finely grated
-
300g skinless smoked haddock
cut into thin pieces
-
small knob of butter
for the dish
-
watercress
to serve
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Nutrition: Per serving
- kcal645
- fat44g
- saturates27g
- carbs39g
- sugars3g
- fibre4g
- protein22g
- salt1g
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Method
-
step 1
Put the potatoes in a pan of cold, salted water and bring to the boil, then turn off the heat. Drain well. Tip the potatoes back into the pan and pour over the cream, then add the thyme, two-thirds of the parmesan and the haddock. Season and gently mix everything together.
-
step 2
Butter a medium-sized gratin dish, then tip in the potato mixture. Scatter with the remaining parmesan. Will keep covered and chilled for a day or frozen for three months. Defrost fully before cooking.
-
step 3
Heat the oven to 190C/170C fan/gas 5. Bake for 30-35 mins until golden and bubbling around the edges. Leave to cool for at least 5 mins, then serve straight from the dish with a dressed watercress salad on the side, if you like. Scatter with some extra thyme and grind over some black pepper to serve.
Recipe from Good Food magazine, December 2021
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A star rating of 4.2 out of 5.29 ratings
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