Smoked Haddock Gratin
This delicious recipe creates a creamy and comforting smoked haddock and spinach gratin, perfect for a cozy dinner. The smoky haddock pairs beautifully with the creamy sauce and wilted spinach, topped with a golden crunchy breadcrumb topping. It's a satisfying dish that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 500g leaf spinach
- butter , for greasing
- about 500g (2 fillets) smoked haddock , skinned and cut into 4 portions
- 12 cherry tomatoes
- 200ml double cream or crème fraîche
- juice ½ lemon
- 100g cheddar cheese, grated
- 2 spring onions , sliced
- small grating nutmeg
- handful dried breadcrumbs
Instructions
- 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.
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 523 calories
- Fat Content: 38.7 grams fat
- Saturated Fat Content: 23.1 grams saturated fat
- Carbohydrate Content: 8.3 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4.2 grams fiber
- Protein Content: 35.5 grams protein
- Sodium Content: 3.5 milligram of sodium
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