Description
A classic fish gratin featuring poached smoked haddock and spinach in a rich cheddar mornay sauce.
Ingredients
Scale
- 600g smoked haddock fillets
- 600ml milk
- 500g fresh spinach
- 50g butter
- 50g flour
- 100g cheddar cheese
- Aromatics: Bay leaf, onion, peppercorns, mustard
Instructions
- Poach haddock in milk with aromatics (5-8 mins).
- Remove fish, flake, and reserve milk.
- Wilt spinach and squeeze dry; place in baking dish.
- Make roux with butter and flour; whisk in poaching milk.
- Stir cheese and mustard into sauce.
- Layer fish over spinach; top with sauce.
- Bake at 200°C for 20-25 mins until golden.
Notes
- Serve with crusty bread.
- Can be prepared in advance and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg
Keywords: Mary Berry Smoked Haddock, fish gratin, smoked haddock, spinach, cheddar mornay sauce