Creamy Haddock Gratin Recipes

SMOKED HADDOCK GRATIN

Steps:

• 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.

CREAMY HADDOCK GRATINS

Steps:

• Place 4-6 small, shallow flameproof dishes on a baking tray.
• For the gratin topping, mix the breadcrumbs, gruyere and parsley and set aside while you make the filling.
• For the filling, pour the milk into a large, deep frying pan and add the onion, bay leaf and lemon peel. Place the fish skin-side down in the pan and bring to a gentle simmer over a medium heat. Baste the fish occasionally with the milk, and cook for 5-6 minutes. When cooked, the fish will be opaque and be starting to flake into pieces. Leave to stand for 5 minutes.
• Drain the fish in a colander over a large jug, reserve the milk.
• Melt the butter in a large non-stick saucepan and stir in the flour with a wooden spoon until thoroughly combined. Remove from the heat and slowly add the reserved warm milk, stirring constantly. Return to the heat, bring the sauce to a simmer and continue to stir until it is smooth and thick. Stir in the wine or vermout, Gruyère, mustard and cream. Cook over a low heat for a further 2-3 minutes, while stirring. Season with salt and freshly ground black pepper to taste.
• Flake the fish into chunky pieces and discard the skin, onion, bay leaf and lemon peel. Add the fish to the pan with the sauce and heat very gently for a 2 minutes to warm it through.
• While the fish is warming, preheat the grill to hot and place the baking tray with the shallow dishes under the heat to warm for a few seconds. Carefully remove them from the heat and divide the hot fish mixture between the warm dishes. Sprinkle with the gratin topping and return to the grill for 3-5 minutes or until nicely browned and filling bubbling undeneath.

HADDOCK AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a medium or large baking dish.
• Rinse and dry fillets. Season with 1 teaspoon salt and 1/8 teaspoon pepper.
• In a skillet or frying pan, melt butter over medium heat. Saute onion in butter until golden. Stir in flour until completely incorporated. Stir in mustard, 1/2 teaspoon salt, light and heavy creams. Cook until thickened, stirring constantly. Remove from heat and stir in cheeses. Pour sauce over fish and sprinkle with paprika.
• Bake in preheated oven for 30 minutes, until brown and bubbly.

CHEESY SEAFOOD GRATIN

Steps:

• Heat oven to 200C/180C fan/gas 6 and heat the oil in a large frying pan. Add the leeks and some seasoning, and cook for 10 mins until really soft. Stir in half the parsley and spoon into 2 gratin dishes.
• Divide the fish between the 2 dishes, mix the mustard into the cheese sauce and spoon over the top of the fish. Place on a baking tray and cook for 15 mins - you can put the bread in the oven to warm through for the last few mins if it is a little stale. Remove the bread from the oven and turn the grill on to brown the tops of the gratin for 2 mins, then remove from the oven. Scatter the gratin with the remaining parsley and serve with chunks of bread to mop up.

SMOKED HADDOCK WITH CELERIAC & SPINACH GRATIN

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the spinach into a colander and sit it in the sink. Slowly pour a kettle of boiling water over the spinach to wilt it, then run under colder water, squeeze out as much water as you can and set aside.
• Quarter the celeriac and cut each piece into thin slices. Butter a gratin dish and tip in the celeriac, spinach and the cream. Season, add the nutmeg and toss everything together. Cover the dish with foil and bake for 30 mins. Remove the foil, toss the celeriac around, cover again and put back in the oven for 30 mins.
• Remove the foil again, lay the fish on top and place a small knob of butter on each fillet. Cover with foil again and bake for a final 20 mins until the fish is cooked and the celeriac is tender. Scatter everything with chives and serve.

CREAMY BAKED HADDOCK & TATTIES

Steps:

• Firstly assemble the dish. Scatter the haddock, leek and parsley over the bottom of a shallow microwavable dish and mix together with your fingers or a spoon. Drizzle over half the cream and 5 tablespoons of water. Lay the potato slices over the fish and leeks and drizzle over the remaining cream. Season the potatoes with a little salt and plenty of black pepper.
• Put the grill on high. Cover the dish with cling film and pierce it a few times. Microwave the pie on the highest setting for 8-10 minutes until everything's bubbling away and the potatoes are tender when poked with a knife. Whip off the cling film and put the dish under the grill until the potatoes are golden. Leave to rest for a minute, then serve straight from the dish.