CREAMY HADDOCK GRATIN

Creamy Haddock Gratin image

Provided by jordangenevieve

Time 40m

Yield Serves 4

Number Of Ingredients 14

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

Steps:

The gratin cropping:
Mix the breadcrumbs, cheese and parsley. Set aside.
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.
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.
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.
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.