Smoky fish gratin recipe

Name: Smoky fish gratin
Yield: Serves 4
Ingredients: 600ml whole milk; 2 bay leaves; 280g smoked haddock fillets; 340g fish pie mix; 2 tbsp olive oil; 3 large Tesco Finest echalion shallots, finely sliced; 2 garlic cloves, crushed; 3 tbsp plain flour; Finely grated zest ½ lemon; 2 tbsp roughly chopped parsley plus extra to serve; 100g Gruyère cheese, coarsely grated; 40g panko breadcrumbs

Created by The Tesco Recipes team

Smoked haddock gives a wonderful depth of flavour to this cheesy, creamy gratin, which is topped with panko breadcrumbs for crunch. It makes a great dinner party idea. Tuck in!

See method

Serves 4
15 mins to prepare and 50 mins to cook
464 calories / serving

Ingredients

600ml whole milk
2 bay leaves
280g smoked haddock fillets
340g fish pie mix
2 tbsp olive oil
3 large Tesco Finest echalion shallots, finely sliced
2 garlic cloves, crushed
3 tbsp plain flour
Finely grated zest ½ lemon
2 tbsp roughly chopped parsley plus extra to serve
100g Gruyère cheese, coarsely grated
40g panko breadcrumbs

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Each serving contains

Energy: 1940kJ 464.0kcal; 23%
Fat: 23g; high32%
Saturates: 10g; high51%
Salt: 2.4g; high41%
Sugars: 8g; low9%

of the Reference intake

Carbohydrate 24.3gProtein 41.5gFibre 0.8g

Method

Preheat the oven to gas 5, 190˚C, fan 170˚C. Put the milk and bay leaves into a large lidded saucepan or deep frying pan and heat until steaming and just beginning to bubble. Add the fish, put the lid on and turn the heat off for 4 mins. Carefully lift the fish onto a plate and reserve the poaching liquid (discard the bay leaves). Remove the skin from the haddock and roughly flake the fish into large chunks.
In another large frying pan, heat 1 tbsp of oil and cook the shallots over a medium heat for 10-12 mins until golden. Add the garlic for 1 min. Stir in the flour for another 2 mins, stirring constantly, then add the milk little by little and stir for 3-4 mins until thick enough to coat the back of a spoon. Add the zest, parsley and half the cheese and stir until melted, then add the fish, and spoon into a 2-litre baking dish.
Toss the breadcrumbs with the remaining tbsp of oil and scatter over the top, then scatter over the remaining cheese. Bake for 25-30 mins until golden and bubbling then serve with a scattering of parsley.