Smoked haddock gratin

Smoked haddock gratin

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(83 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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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haddyanne
29th Apr, 2012
Really enjoyed this makes a change from boring mash on the top. Hay! a goer and will do this again
anzac-anzac
28th Apr, 2012
3.05
Wow! So easy and delicious. Just about to make it for the second time in3 days, this time for 8. The first time was just for 2. Used creme fraiche and as I didn't have any spring onions, used a shallot. Served it with only new potatoes and frozen peas but it was FAB!
archangelrich
27th Apr, 2012
4.05
I cannot believe how ridiculously easy this is, yet so tasty! I had some smoked hoki fillets which I used (cheaper than haddock, and more sustainable fish stocks), but otherwise followed the recipe exactly, using the creme fraiche option. I think I needed to squeeze a bit more moisture out of the spinach, but other than that, perfect. It took about five minutes of work to prepare, the rest of the time was spent reading a book whilst it cooked in the oven. I served it with broccoli. And I would definitely make it again.
500604x
26th Apr, 2012
Can you tell me why most of the recipes I access show the ingredients on the screen, biut not on the printed version.

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