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Smoky fish gratin​ recipe

Smoky fish gratin​ recipe

8 ratings

Smoked haddock gives a wonderful smokiness in this easy but impressive fish gratin recipe. The rich flavours pair brilliantly with a Smoky Ginger Highball whisky cocktail. Tuck in! See method

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


  • 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​

For the Smoky Ginger Highball​

  • 25ml Laphroaig 10​
  • Chilled ginger ale​
Shop ingredients
If you don't have smoked haddock, try using another smoked fish

Each serving contains

  • Energy

  • 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

Perfect pairing...

Perfect pairing...

Senior Whisky Specialist, David Miles, says: Laphroaig 10 is all about the smoke, but go further and you might just find sweetness, some unexpected medicinal notes and hints of vanilla and coconut.

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  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.
  4. To make the Smoky Ginger Highball: Pour all the measured ingredients into a highball glass. Fill with ice cubes. Top up with ginger ale and garnish with a slice of lemon.

See more Fish recipes

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