Creamy Haddock Gratin
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Creamy Haddock Gratin

By jordangenevieve (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
Super cheesy and rich!
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Ingredients

  • 300ml full-cream milk
  • 1 small onion, cut into 6 wedges
  • 1 bay leaf
  • 2 long strips of lemon peel
  • 500g haddock fillet
  • 40g butter
  • 25g plain flour
  • 2 tbsp white wine / vermouth
  • 100g Gruyere cheese, finely grated
  • 1/2 tsp English mustard
  • 3 tbs double cream

For the Gratin:

  • 25g white breadcrumbs
  • 15g Gruyere cheese, finely grated
  • 1/2 tsp dried parsley

Method

  • STEP 1
    The gratin cropping:
  • STEP 2
    Mix the breadcrumbs, cheese and parsley. Set aside.
  • STEP 3
    Pour the milk into a deep frying pan, add the onion, bay leaf and lemon peel. Place the fish skin-down in the pan and bring to a gentle simmer. Cook for 5 minutes. Leave to stand for 5 minutes in which time the the fish continues to cook slightly in the warmed milk. Drain the fish in a colander, reserving the milk in a bowl.
  • STEP 4
    Melt the butter in a large pan and stir in the flour with a wooden spoon until thoroughly combined. Slowly add the milk, stirring constantly over a medium heat. Bring the sauce to a simmer and continue stirring until smooth and thick. Stir in the wine, cheese, mustard and cream. Cook over a low heat for a further 2 minutes. Season with salt and freshly ground pepper.
  • STEP 5
    Flake the fish into chunks. Discard the onion, bay leaf, lemon peel and fish skin. Add the fish to the pan with the sauce and heat gently for another 2 minutes.
  • STEP 6
    Heat the grill to hot, divide the fish mixture between 4 small bowls or a large, flat one. Sprinkle with the breadcrumb mix and place under the grill for 3 to 5 minutes, or until golden brown.
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