Elegant Fish and Comforting on Friday: Easy Smoked Haddock au Gratin Recipe
Elegant Fish on Friday:
Easy Smoked Haddock au Gratin Recipe
Elegant Fish on Friday: Easy Smoked Haddock au Gratin Recipe
It’s Friday and that canonlymean one thing, my weekly Fish on Friday post, and a NEW and very easy recipe,Easy Smoked Haddock and Salmon au Gratin – an elegant and comforting meal that is made with TOP quality Scottish smoked haddock, with thanks to John at Delish Fish. As a Fish Fanatic, I am always on the look out for new fish recipes to create that fits in with my busy lifestyle, and this recipe is an absolute winner……..beautiful undyed smoked haddock is cooked au gratin with spinach, cheese,crèmefraîcheand tomatoes for a quick and easy meal for two. This recipe was on the table in just over half an hour, and the onlyaccompanimentneeded was a fresh side salad.
Easy Smoked Haddock au Gratin Recipe
No need for any white sauce, just a dollop ofcrème fraîche with grated cheese is all that is needed for this gratin dish. The recipe would also make a great appetiser – share the ingredients between 4 ramekin dishes and serve as a comforting starter, with a side salad and a wedge of lemon. If your children appreciate the finer things in life, double the recipe for a fabulous family supper, or substitute the smoked haddock with coley, hake, cod ofhaddockfor them and keep the best stuff for yourselves! This dish certainly hit the spot today, and we both wolfed it down…..strangely enough with a cup of tea.
Easy Smoked Haddock au Gratin Recipe
I am always banging on about fish I know, but it is a constant source of surprise to me that fish isnot cooked in the family home more often, as it is the original fast food;a nice filleted,skinnedand boned piece of fish can be on the table with seasonalvegetablesin abouthalf an hour. Fish is packed full ofOmega-3 oils (Found in various concentrations in many different kinds of seafood, marine Omega-3 fatty acid comes from the family of ‘good’ fats that are not only beneficial for health, but are an essential dietary requirement.)and it’s quick to cook, plus, easy to digest for all ages, but especially children. The haddock I used, was caught on the North Sea off Scotland, andNorth Sea haddock stocks are accredited by the Marine Stewardship Council (MSC) so you don’t need to worry about sustainability either. We all know about Five-a-Day for fruit andvegetables butdidyou know thatthereis a Two-a-Weeksuggestionfor fish? We eat it at least twice a week, and sometimes three times a week.
Easy Smoked Haddock au Gratin Recipe
I hope you try this recipe, which I have shared below, and don’t forget to check out the Fish is the Dish website for more delicious recipes, as well as lots of fishy facts! Or, I have lots of fish recipes on the blog here: Lavender and Lovage Fish and Seafood Recipes. See you later and have awonderfulweekend.Karen
Easy Smoked Haddock and Spinach au Gratin
Print recipe
| Serves | 2 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Allergy | Fish |
| Meal type | Lunch, Main Dish, Snack, Starter |
| Misc | Serve Hot |
| Occasion | Casual Party, Christmas, Formal Party, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
An easy supper or luncheon dish, and packed with flavour; smoked haddock is cooked au gratin with spinach, cheese, tomato and crunchy bread crumbs for a special meal for two. Serve with salad leaves for elegant dining.
Ingredients
- 200g bag spinach , washed (or 4 blocks of frozen spinach, defrosted, about 150g)
- 2 x 100g skinless smoked haddock fillets
- butter
- 100ml half-fat crème fraîche
- 75g Gruyère , grated
- 50g Parmesan, grated
- 1 large tomato, thinly sliced
- freshly ground black pepper
- 2 tbsp breadcrumbs
Note
An easy supper or luncheon dish, and packed with flavour; smoked haddock is cooked au gratin with spinach, cheese, tomato and crunchy bread crumbs for a special meal for two. Serve with salad leaves for elegant dining.
Directions
| Step 1 | Pre-heat the oven to 220C/Gas Mark 7. |
| Step 2 | Wilt the spinach with a little butter in a pan or in the microwave and season with fresh black pepper. (If using frozen spinach, defrost and proceed as below) |
| Step 3 | Press out any excess liquid from the cooked spinach and then divide it equally between two individual oven-proof gratin dishes and sit the fish on top. |
| Step 4 | Dot the fish with a little butter and then spoon over the crème fraîche. Add the grated cheeses, and then arrange the sliced tomato over the top. |
| Step 5 | Sprinkle on some breadcrumbs and bake for 15 to 20 minutes until the gratin is golden, bubbling and fish is cooked through. |
| Step 6 | Serve with a mixed green salad and garnish with fresh parsley. |
Easy Smoked Haddock au Gratin Recipe
What is your favourite fish recipe?
Do you treat yourself and your family to fish and chips regularly?
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