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Smoked haddock gratin

Smoked haddock gratin

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A star rating of 4.8 out of 5.115 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A rich and creamy fish pie that's packed with hidden vegetables like spinach and tomato - a family bake

Nutrition: per serving
NutrientUnit
kcal523
fat38.7g
saturates23.1g
carbs8.3g
sugars4g
fibre4.2g
protein35.5g
salt3.5g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

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Overall rating

A star rating of 4.8 out of 5.115 ratings
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