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.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 4.4 g, Cholesterol 124.2 mg, Fat 19.5 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 11.7 g, Sodium 633.7 mg, Sugar 0.4 g
HADDOCK & JARLSBERG GRATIN
Make this cheesy haddock gratin ahead and freeze for busy days. It's ideal for the Christmas period when you have guests over - simply defrost overnight
Provided by Diana Henry
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside. Heat the butter and oil in a heavy-bottomed pan over a medium-low heat, and cook the onions until golden and soft, about 15-20 mins.
- Cut the haddock into 2 x 4cm pieces. Cut the potatoes into wafer-thin slices using a mandoline or sharp knife - if the slices aren't thin enough, the potatoes won't become tender while the fish cooks.
- Heat the double cream and soured cream in a saucepan large enough to hold all the potatoes. Bring to just under the boil, then add the potatoes and season well. Cook gently for about 10 mins until the potatoes are just slightly softened.
- Butter a 2-litre pie dish. Spoon in a third of the potatoes, then scatter over half the onions and a quarter of the cheese. Lay half the fish pieces on top, then season. Sprinkle over another quarter of the cheese, then add another third of the potatoes, then the remaining onions and another quarter of cheese. Add the remaining fish on top, season, then scatter over the remaining potatoes. Pour over any leftover cream mixture, then sprinkle over the remaining cheese.
- Carefully slide the dish onto the hot baking sheet in the oven and bake for 40-45 mins, or until golden and the potatoes are tender. If you want to freeze the gratin, leave to cool completely first, then cover tightly. Will keep in the freezer for up to two months. Defrost in the fridge overnight, then reheat in the oven at 180C/160C fan/gas 4 for 20 mins.
Nutrition Facts : Calories 736 calories, Fat 56 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.3 milligram of sodium
SCALLOPED POTATOES JARLSBERG
Make and share this Scalloped Potatoes Jarlsberg recipe from Food.com.
Provided by RecipeNut
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan, cook leeks in 1/4 cup butter until tender.
- Stir in flour, salt and pepper.
- Gradually stir in milk.
- Cook, stirring constantly, until thickened.
- In 2-quart buttered baking dish, layer half of the potatoes, half of the leek sauce and half of the cheese.
- Repeat layers.
- Bake, covered, at 375°F for 45 minutes.
- Uncover.
- Blend bread crumbs and 1/4 cup melted butter.
- Sprinkle around edge of casserole.
- Bake 15 minutes longer.
HADDOCK AU GRATIN
Delicious and cheesy but definitely NOT low fat! The onion and mustard make this fish in cream sauce seductively flavorful.
Provided by CATHY BIANCO
Categories Fish Recipes
Time 45m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 4.4 g, Cholesterol 124.2 mg, Fat 19.5 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 11.7 g, Sodium 633.7 mg, Sugar 0.4 g
SMOKED HADDOCK GRATIN
A rich and creamy fish pie that's packed with hidden vegetables like spinach and tomato - a family bake
Provided by Barney Desmazery
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 523 calories, Fat 38.7 grams fat, SaturatedFat 23.1 grams saturated fat, Carbohydrate 8.3 grams carbohydrates, Sugar 4 grams sugar, Fiber 4.2 grams fiber, Protein 35.5 grams protein, Sodium 3.5 milligram of sodium
HADDOCK AU GRATIN
Delicious and cheesy but definitely NOT low fat! The onion and mustard make this fish in cream sauce seductively flavorful.
Provided by CATHY BIANCO
Categories Fish Recipes
Time 45m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 4.4 g, Cholesterol 124.2 mg, Fat 19.5 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 11.7 g, Sodium 633.7 mg, Sugar 0.4 g
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BAKED HADDOCK AU GRATIN RECIPE - MY ISLAND BISTRO KITCHEN
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Cuisine CanadianCategory Main CourseServings 2Estimated Reading Time 8 mins
- In small bowl, combine the chicken stock, whipping cream, milk, Dijon mustard, and 1 tbsp melted butter. Set aside.
- Grease two individual-sized au gratin dishes (or a small shallow baking dish just large enough to arrange the fillets in a single layer). Sprinkle fish fillets with garlic salt and pepper. Arrange one fillet in each au gratin dish or single layer if using one baking dish for the two fillets. Note, in order to get the fish fillet to fit in the single au gratin dishes, an end of each fillet may need to be cut off and arranged alongside fillet in au gratin dish. Set aside.
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