Smoked haddock gratin

Smoked haddock & bacon gratin

  • Rating: 4 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Smoked fish, bacon, potatoes and crème fraîche are flavoured with onion and thyme and layered up in this comforting one-pot dish

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal346
fat13g
saturates7g
carbs35g
sugars4g
fibre4g
protein20g
salt1.9g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Heat the butter in a shallow flameproof casserole dish and sizzle the bacon until it changes colour. Add the onion and thyme and fry with the bacon for 5 mins until the onion is starting to soften. Lower the heat, add the potatoes to the onion and cover the pan. Steam-fry the potatoes for 25-35 mins until they soften, stirring occasionally to stop them sticking to the bottom of the pan.

  • STEP 2

    When the potatoes are ready, stir through the haddock, crème fraîche and a good grinding of black pepper, and mix until everything is combined. Flatten down with a fish slice and bake in the oven for 40 mins until golden. Serve with a green salad.

Goes well with

Recipe from Good Food magazine, October 2014

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    Overall rating

    Rating: 4 out of 5.12 ratings

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