European
European - British - Seafood
Smoked Haddock and Cheese Gratin
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 1 pack smoked haddock in cheese sauce
- • 400 g potatoes
- • 1 tbsp fresh chives (finely chopped)
- • 1 spring onions (chopped)
- • 1 big handful spinach
- • sea salt
- • freshly ground black pepper
- • 40 g reduced fat cheddar
Preparation Steps
1
Phase 1
Peel the potatoes and chop roughly.
2
Phase 2
Place in a pan of salted water and cook until they are are soft.
3
Phase 3
Whilst waiting for the potatoes to cook, cook the fish according to the instructions on the packet.
4
Phase 4
Mash the potato, season and stir in the chopped chives.
5
Phase 5
Put the spinach in the bottom of an ovenproof dish, then place the cooked fish and sauce on top.
6
Phase 6
Pipe the potato around the outside, leaving a gap in the middle.
7
Phase 7
Sprinkle the cheese in the gap and top with the chopped spring onion.
8
Phase 8
Then either place under the grill or in a hot oven until the cheese is melted and the potato is golden brown.