Creamy Haddock Gratin
Member recipe

Creamy Haddock Gratin

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Serves 4

Super cheesy and rich!

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  • 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


    1. The gratin cropping: Mix the breadcrumbs, cheese and parsley. Set aside.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

Comments, questions and tips

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9th Jul, 2011
Unfortunately at times it can be hard to find good fresh herbs in South Africa. Some days I can't even find Rosemary. So I substitute with dried herbs when I have no other choice. Let me know how it tastes with the fresh parsley - it would be wonderful to know!
9th Jul, 2011
Great sounding recipe which I'm going to have a go at. With all those nice ingredients I'd go for fresh parsley in the topping rather than dried - which is tasteless and has no place at all in a cook's larder.
9th Jul, 2011
sounds yummy must try soon let you know then sarah
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