SMOKED HADDOCK GRATIN

Smoked haddock gratin image

A rich and creamy fish pie that's packed with hidden vegetables like spinach and tomato - a family bake

Provided by Barney Desmazery

Time 45m

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 523 calories, Fat 38.7 grams fat, SaturatedFat 23.1 grams saturated fat, Carbohydrate 8.3 grams carbohydrates, Sugar 4 grams sugar, Fiber 4.2 grams fiber, Protein 35.5 grams protein, Sodium 3.5 milligram of sodium