Skip to content
Smoky fish gratin​ recipe

Smoky fish gratin​ recipe

16 ratings

Smoked haddock gives a wonderful depth of flavour to this cheesy, creamy gratin, which is topped with panko breadcrumbs for crunch. It makes a great dinner party idea. Tuck in! See method

  • Serves 4
  • 15 mins to prepare and 50 mins to cook
  • 464 calories / serving

Ingredients

  • 600ml whole milk​
  • 2 bay leaves​
  • 280g smoked haddock fillets​
  • 340g fish pie mix​
  • 2 tbsp olive oil
  • 3 large Tesco Finest echalion shallots, finely sliced
  • 2 garlic cloves, crushed​
  • 3 tbsp plain flour​
  • Finely grated zest ½ lemon​
  • 2 tbsp roughly chopped parsley plus extra to serve
  • 100g Gruyère cheese, coarsely grated​
  • 40g panko breadcrumbs​
If you don't have smoked haddock, try using another smoked fish

Each serving contains

  • Energy

    1940kj
    464kcal     23%

  • Fat

    23g 32%

  • Saturates

    10g 51%

  • Sugars

    8g 9%

  • Salt

    2.4g 41%

of the reference intake
Carbohydrate 24.3g Protein 41.5g Fibre 0.8g

Method

  1. Preheat the oven to 190˚C/170˚C/gas 5. Put the milk and bay leaves into a large lidded saucepan or deep frying pan and heat until steaming and just beginning to bubble. Add the fish, put the lid on and turn the heat off for 4 mins. Carefully lift the fish onto a plate and reserve the poaching liquid (discard the bay leaves). Remove the skin from the haddock and roughly flake the fish into large chunks.​
  2. In another large frying pan, heat 1 tbsp of oil and cook the shallots over a medium heat for 10-12 mins until golden. Add the garlic for 1 min. Stir in the flour for another 2 mins, stirring constantly, then add the milk little by little and stir for 3-4 mins until thick enough to coat the back of a spoon. Add the zest, parsley and half the cheese and stir until melted, then add the fish, and spoon into a 2-litre baking dish.
  3. Toss the breadcrumbs with the remaining tbsp of oil and scatter over the top, then scatter over the remaining cheese. Bake for 25-30 mins until golden and bubbling then serve with a scattering of parsley.
See more Fish recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.