Smoky fish gratin recipe
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
- 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
of the reference intake
See more Fish recipes
- 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.
- 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.
- 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.