Haddock Leek Au Gratin With Sweetcorn Mash Recipes

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HADDOCK & LEEK AU GRATIN WITH SWEETCORN MASH



Haddock & leek au gratin with sweetcorn mash image

Leek and spinach are layered up with white fish fillets and cheese sauce then topped with golden mash in this delicious, low-fat oven bake.

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Main course

Time 1h

Number Of Ingredients 10

350g potatoes , quartered
195g can sweetcorn in water
240g bag ready-washed spinach
2 leeks , thickly sliced
300ml skimmed milk , plus 3 tbsp
15g unsalted butter
15g plain flour
½ tsp English mustard
75g mature reduced-fat cheese , grated
2 x 125g fillets of skinless haddock

Steps:

  • Heat oven to 200C/180 fan/gas 6. Boil the potatoes for 15-20 mins until tender, then drain. Reserve 3 tbsp corn and blitz the rest (with its juice) using a hand blender or a food processor until completely smooth, then mash into the potatoes. Cook the spinach following pack instructions - if you have a microwave, choose this method.
  • Put the leeks in a pan with the 300ml milk and the butter. Cook gently, part-covered, for 8 mins until the leeks are tender. (Keep an eye on things as milk can easily boil over.) Mix the 3 tbsp milk with the flour and mustard, then stir into the leek mixture - keep stirring until thickened. Take off the heat and stir in three-quarters of the cheese.
  • Squeeze as much liquid as you can from the spinach, then arrange on the base of 2 gratin dishes. Place a fish fillet on top of each, then spoon over the leek & cheese sauce. Top with the sweetcorn mash. Mix the remaining corn and cheese, and scatter on top. Place the dishes on a baking tray and cook for 25 mins until the fish flakes when tested and the top is golden.

Nutrition Facts : Calories 618 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 20 grams sugar, Fiber 11 grams fiber, Protein 50 grams protein, Sodium 2.1 milligram of sodium

HADDOCK AU GRATIN



Haddock Au Gratin image

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     Seafood     Fish

Time 45m

Yield 8

Number Of Ingredients 13

2 pounds haddock fillets
1 teaspoon salt
⅛ teaspoon ground black pepper
3 tablespoons butter
¼ cup minced onion
3 tablespoons all-purpose flour
1 teaspoon ground dry mustard
½ teaspoon salt
⅔ cup heavy cream
⅔ cup half-and-half cream
½ cup shredded sharp Cheddar cheese
½ cup shredded Monterey Jack cheese
¼ teaspoon paprika

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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