Smoked Haddock & potato gratin

Smoked Haddock & potato gratin

26 Aug 2020 by Wright Brothers Team

  • Time 61minutes
  • Serves 4
  • Difficulty Easy

Ingredients

350g smoked haddock, cut into 4cm chunks (remove the skin)

knob unsalted butter

750g potatoes, finely sliced

4 shallots, finely chopped

3-4 sprigs thyme, leaves picked

300ml semi-skimmed milk

200ml half-fat crème fraîche

150g baby spinach

30g Parmesan, grated

30g breadcrumbs

Shop Ingredients

  • Smoked Seafood BoxSmoked Seafood Box
    • For smoked seafood lovers
    • Serves 4+
    £45
    £45

Instructions

  1. Skin your haddock by grabbing the tail end of the fish. Make a small angled cut through the flesh but not through the skin. Slide the knife along the skin to remove. Then cut the haddock in to bite size pieces.
  2. Preheat the oven 200C/ fan 180C/ gas 6 and boil the kettle.
  3. Melt the butter in a large pan over a medium heat. Add the shallots and thyme leaves and cook for 3 minutes until softened. Add the potato slices and stir to coat in the buttery mixture.
  4. Pour in the milk, bring to a simmer, then cover and cook for 7-8 minutes, until the potatoes are just tender.
  5. Meanwhile, wilt the spinach by placing in a colander and pouring over a kettle of hot water. Rinse with cold water. Squeeze out as much liquid as possible. Season then set aside.
  6. When the potatoes are ready, add 125ml crème fraîche. Boil for 2-3 minutes or until the liquid has reduced and thickened. Season well.
  7. Spoon half the potato mixture into a 24cm x 21cm ovenproof dish, scatter over the spinach and haddock and top with the remaining potato mixture.
  8. Then spread the remaining crème fraîche over the top layer of potatoes, sprinkle over the Parmesan, and finally the breadcrumbs. Bake for 25-30 minutes, until golden.

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