Smoked haddock and spinach gratin
Smoked haddock and spinach gratin with flaky fish in a creamy sauce, topped with a golden crust, creating a warm, comforting dish that looks rustic, rich and homely.
Equipment
- 2 saucepans
- Food processor
- Oven proof dish
Ingredients
Cheese sauce
- 50 g unsalted butter
- 40 g plain flour
- 500 ml semi-skimmed milk
- 200 g cheddar cheese, grated
- large pinch of pepper
Smoked haddock and spinach gratin
- 350 g spinach
- 4 smoked haddock (frozen or fresh)
- 1 slice of white bread (to make breadcrumbs)
- 1 tbsp dried parsley (½ tbsp fresh parsley)
Instructions
Make the cheese sauce
- In a large saucepan, melt the butter over a medium heat. Using a large balloon whisk, add the flour and whisk continuously for a minute.
- Gradually whisk in the milk, a little at a time. Cook for around 10 mins until thickened and smooth.
- Remove the sauce from the hob, add the cheese and stir until the cheese has melted.
Smoked haddock and spinach gratin
- Pre-heat the oven to 200℃
- Whilst making the cheese sauce, pop the spinach in a saucepan of salted hot water for a few mins, then drain in a colander. Top Tip : ensure you squeeze as must water out as possible, or you may have a puddle of water at the bottom of your dish.
- Spread the spinach at the bottom of a baking dish. Place the haddock on top.
- Pour the cheese sauce over the top.
- Whizz a slice of bread and parsley in a food processor until you get breadcrumbs. Sprinkle this over the top, place in the oven and cook for around 20-35mins (depending on whether you are using fresh or frozen fish), ensure your haddock is pipping hot throughout.
- Serve immediately with some chips/mash and green veg.