Smoked Haddock Gratin
Smoked haddock in a crème fraîche and white wine sauce with spinach, topped with a potato rosti and mature Cheddar crumb.
How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 220°C/200°C fan/gas mark 7. (Be careful not to grill by mistake!)
- Remove the film but leave the gratin in its wooden tray*.
- Place tray on a baking tray in the centre of the oven and cook for 30 minutes. If using a gas oven, cook for an extra 10 minutes.
- Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.
*Our wooden trays are designed for the oven. Just make sure they aren’t placed close to any element or flame.
Smoked haddock (28%) (haddock (fish), salt), milk, potatoes,
cream (milk), Cheddar cheese (milk), spinach, crème fraiche
(milk), breadcrumbs (wheat flour, water, yeast, salt), butter
(milk), onions, white wine (sulphites), parsley, wheat flour
(wheat flour, calcium carbonate, iron, niacin, thiamin), rapeseed oil,
lemon juice, fish stock (dried potatoes, dried cod (fish), salt, fish extract,
sunflower oil, lemon juice concentrate, anchovy (fish), onion powder), dill,
garlic purée, white pepper, salt.
Secret ingredient: obsession
WARNING: Although we do our very best to take out all the bones, some may remain.
per ½ pack
(of which saturates)
(of which sugars)
For allergens, including cereals containing gluten, see ingredients in bold. May contain peanuts, nuts and sesame.
Goes Best With
Buttered leeks and peas
2 leeks, finely sliced
1 tbsp olive oil
200ml vegetable stock
200g frozen peas
2 spring onions, finely sliced
1 tbsp chopped parsley
Cracked black pepper
Soften the leeks in butter and oil for 10 mins until meltingly soft. Stir in the stock, bring to a simmer and cook for 5 mins. Add the peas and spring onions and cook for 3-5 mins. Stir in the parsley, season with salt and black pepper.
A Chardonnay or a Pinot Gris.