SMOKED HADDOCK GRATIN RECIPE - BBC GOOD FOOD
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
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4
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, FatContent 38.7 grams fat, SaturatedFatContent 23.1 grams saturated fat, CarbohydrateContent 8.3 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 4.2 grams fiber, ProteinContent 35.5 grams protein, SodiumContent 3.5 milligram of sodium
CULLEN SKINK FISHCAKES | JAMIE OLIVER RECIPES
Total Time 45 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
- Meanwhile, peel and finely chop the onion, place in a medium pan on a medium-low heat with 1 tablespoon of olive oil and cook for 10 minutes, or until softened, stirring regularly. Stir in the flour, gradually stir in the milk, and keep stirring until thickened.
- Gently poach the smoked haddock in the sauce for 5 minutes, making sure it’s covered, then scoop out the fish and put aside, removing any skin.
- Finely chop the chives, then put one quarter into a blender, pour in the sauce and blitz until silky smooth (in batches, if needed). Return to the pan and simmer on a low heat to the consistency of your liking.
- Drain the potatoes and mash well, then beat and mix in the egg, with most of the remaining chives and a small pinch of sea salt and black pepper.
- Flake in the poached haddock, mix well, then divide into eight and shape into patties. Fry the fishcakes in 1 tablespoon of oil in a 30cm non-stick frying pan on a medium heat for 5 minutes on each side, or until nicely golden and cooked through.
- Season the sauce to perfection and divide between your plates, then sit the fishcakes on top. Sprinkle with the remaining chives, drizzle with ½ a tablespoon of extra virgin olive oil and serve with lemon wedges, for squeezing over.
Nutrition Facts : Calories 443 calories, FatContent 11.7 g fat, SaturatedFatContent 3.1 g saturated fat, ProteinContent 26.6 g protein, CarbohydrateContent 61.9 g carbohydrate, SugarContent 11.5 g sugar, SodiumContent 1.2 g salt, FiberContent 4.4 g fibre
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