Smoky fish gratin recipe
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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Shop ingredientsEach serving contains
- Energy
- 1940kJ 464.0kcal
- Fat
- 23g
- Saturates
- 10g
- Salt
- 2.4g
- Sugars
- 8g
of the Reference intake
Carbohydrate 24.3gProtein 41.5gFibre 0.8g
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- 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.
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