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.
-
Ingredients
Smoked haddock (28%) (haddock (fish), salt, colour: curcumin), milk, potatoes (14%), Cheddar cheese (milk), cream (milk), spinach (7%), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), crème fraîche (milk), butter (milk), onions, white wine (preservative: sulphur dioxide), parsley, rapeseed oil, water, lemon juice, salt, dill, garlic purée, white pepper, yeast, fish, dried potato, sunflower oil, dried cod (fish), lemon juice concentrate, anchovy (fish), onion powder.
WARNING: Although we do our very best to take out all the bones, some may remain.
Nutritional
Informationper 100g
per ½ pack
Energy
628kJ
150kcal150kJ
489kcalFat
8.5g
27.7g
(of which saturates)
4.3g
14.0g
Carbohydrate
8.1g
26.2g
(of which sugars)
1.2g
3.9g
Protein
10.0g
32.4g
Salt
0.92g
3.00g
Allergy Information
For allergens used in this recipe, including cereals containing gluten, see ingredients highlighted in bold above. This recipe may contain traces of nuts, peanuts, sesame and celery.
A little bit
on the side
Buttered leeks and peas
2 leeks, finely sliced
10g butter
1 tbsp olive oil
200ml vegetable stock
200g frozen peas
2 spring onions, finely sliced
1 tbsp chopped parsley
Sea salt
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.
Something
to drink?
A Chardonnay or a Pinot Gris.
