Smoked Haddock and Spinach Gratins
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
428
Fat
21.8g
Saturated Fat
13.4g
Carbs
12.4g
Sugars
1.4g
Protein
45.3g
Fibre
2.6g
Sodium
0.26g
Ingredients
10 g butter
400 g frozen spinach, thawed and drained
4 x 150g skinless smoked haddock fillets, flaked into chunks
200 ml crème fraîche
2 tsp Dijon mustard
150 g Gruyère, grated
Salt and black pepper
4 tbsp breadcrumbs
Hot, crusty bread
Mixed leaves salad
Method
  1. Heat the oven to 220°C/200°C fan/gas mark 7. Heat the butter in a frying pan over a medium heat and cook the spinach until heated through. Press out any excess liquid with the back of a spoon and divide between four individual gratin dishes. Arrange the haddock on top of the spinach.
  2. Mix the crème fraîche, mustard and cheese and season with salt and pepper. Spread over the top of the fish and sprinkle over the breadcrumbs. Bake for 15-20 minutes until golden and bubbling. Serve hot with crusty bread and a side salad.