Creamy Haddock Gratin Recipes

HADDOCK AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a medium or large baking dish.
• Rinse and dry fillets. Season with 1 teaspoon salt and 1/8 teaspoon pepper.
• In a skillet or frying pan, melt butter over medium heat. Saute onion in butter until golden. Stir in flour until completely incorporated. Stir in mustard, 1/2 teaspoon salt, light and heavy creams. Cook until thickened, stirring constantly. Remove from heat and stir in cheeses. Pour sauce over fish and sprinkle with paprika.
• Bake in preheated oven for 30 minutes, until brown and bubbly.

SMOKED HADDOCK GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Place the spinach in a large colander in a sink and carefully and slowly pour over a kettleful of hot water to wilt it. Cool again under the cold tap then squeeze out as much liquid from the spinach as possible. Butter a medium gratin dish. Roughly chop the spinach and scatter evenly over the base of the dish. Season the spinach lightly with salt and pepper and lay the haddock fillets, skinned side down on top. Nestle the tomatoes among the haddock fillets.
• Mix all the ingredients for the topping, except the breadcrumbs, in a small bowl and season with lots of pepper and a little salt. Dollop and spread the mixture over the fish and spinach. Scatter everything with the breadcrumbs and bake for 30 mins until bubbling and golden. If you like things really grilled finish for a few mins under a hot grill. Serve straight from the dish.

CREAMY HADDOCK GRATIN

Steps:

• The gratin cropping:
• Mix the breadcrumbs, cheese and parsley. Set aside.
• Pour the milk into a deep frying pan, add the onion, bay leaf and lemon peel. Place the fish skin-down in the pan and bring to a gentle simmer. Cook for 5 minutes. Leave to stand for 5 minutes in which time the the fish continues to cook slightly in the warmed milk. Drain the fish in a colander, reserving the milk in a bowl.
• Melt the butter in a large pan and stir in the flour with a wooden spoon until thoroughly combined. Slowly add the milk, stirring constantly over a medium heat. Bring the sauce to a simmer and continue stirring until smooth and thick. Stir in the wine, cheese, mustard and cream. Cook over a low heat for a further 2 minutes. Season with salt and freshly ground pepper.
• Flake the fish into chunks. Discard the onion, bay leaf, lemon peel and fish skin. Add the fish to the pan with the sauce and heat gently for another 2 minutes.
• Heat the grill to hot, divide the fish mixture between 4 small bowls or a large, flat one. Sprinkle with the breadcrumb mix and place under the grill for 3 to 5 minutes, or until golden brown.

CREAMY HADDOCK GRATINS

Steps:

• Place 4-6 small, shallow flameproof dishes on a baking tray.
• For the gratin topping, mix the breadcrumbs, gruyere and parsley and set aside while you make the filling.
• For the filling, pour the milk into a large, deep frying pan and add the onion, bay leaf and lemon peel. Place the fish skin-side down in the pan and bring to a gentle simmer over a medium heat. Baste the fish occasionally with the milk, and cook for 5-6 minutes. When cooked, the fish will be opaque and be starting to flake into pieces. Leave to stand for 5 minutes.
• Drain the fish in a colander over a large jug, reserve the milk.
• Melt the butter in a large non-stick saucepan and stir in the flour with a wooden spoon until thoroughly combined. Remove from the heat and slowly add the reserved warm milk, stirring constantly. Return to the heat, bring the sauce to a simmer and continue to stir until it is smooth and thick. Stir in the wine or vermout, Gruyère, mustard and cream. Cook over a low heat for a further 2-3 minutes, while stirring. Season with salt and freshly ground black pepper to taste.
• Flake the fish into chunky pieces and discard the skin, onion, bay leaf and lemon peel. Add the fish to the pan with the sauce and heat very gently for a 2 minutes to warm it through.
• While the fish is warming, preheat the grill to hot and place the baking tray with the shallow dishes under the heat to warm for a few seconds. Carefully remove them from the heat and divide the hot fish mixture between the warm dishes. Sprinkle with the gratin topping and return to the grill for 3-5 minutes or until nicely browned and filling bubbling undeneath.

SUPER QUICK SMOKED HADDOCK AND SPINACH GRATIN

Steps:

• Preheat the oven to 190c/gas5. Cook the spinach in a large pan for a few minutes, until it wilts. Tip into a collander and remove excess water (press gently).
• Put into an ovenproof dish or divide between 4 individual ovenproof dishes.Top the wilted spinach with the tomatoes and the smoked haddock.
• Spoon the cream over the fish and season. Spirnkle with the cheese and back for around 20 minutes.