Recipe- Cheesy And Creamy Smoked Haddock Gratin

Smoky, savory, cheesy, and creamy, this fish gratin has it all. It has layers of smoked haddock, potatoes, green onions, chives, and a creamy mustard cheese sauce.

Breadcrumbs and cheese top it off. A dish like this was made for sharing. So try it out at your next family dinner.

Ingredients

300 g potatoes peeled
50 g unsalted butter divided
25 g plain flour
¼ tsp chilli powder or cayenne pepper
400 ml milk
1 tsp Dijon mustard
1 tbsp wholegrain mustard
5 g chives finely chopped
100 g mature Cheddar grated
250 g spring greens shredded and rinsed
600 g smoked haddock fillets (about 4)
2 tbsp breadcrumbs

Method

- Cut the potatoes into 1cm thick rounds and boil them in salted water until just tender (but not falling apart). Drain and layer in the bottom of the ovenproof dish.

- Preheat the oven to 190°C Fan. In a small saucepan, on medium heat melt half of the butter.

- Add the flour and a pinch of chilli powder or cayenne pepper. Stir continuously for approx. 1 minute to make a roux. Little by little, start adding the milk, stirring to avoid lumps from forming.

- When it starts boiling, reduce heat to low and simmer for 3-5 minutes to thicken.

- Take the sauce off of the heat, then add dijon and wholegrain mustard and half the chopped chives. Add about 3/4 of the grated cheddar. Stir gently until the cheese melts and the sauce is smooth.

- In a large frying pan with a matching lid, melt the remaining butter. Add the spring greens, cover and cook over for 2-3 minutes until just wilted.

- Spoon the greens over the potatoes in the ovenproof dish. Place smoked haddock fillets on top, then spoon the cheesy mustard sauce over the top.

- Sprinkle the top with breadcrumbs and remaining cheddar. Bake for approx. 20 minutes until the top turns golden and the fish is cooked through. Scatter the remaining chopped chives and serve!