Meals and Courses

Creamy Haddock Gratin

cook 30 mins
  • 625 g (1 1/4 lb) skinless haddock fillet
  • 600 ml (1 pint) milk
  • 1 bay leaf
  • 40 g (1 1/2 oz) butter
  • 40 g (1 1/2 oz) plain flour
  • 50 g (2 oz) Gruyère cheese, grated
  • 1/2 teaspoon prepared English mustard
  • salad, to serve
  • 100 g (3 1/2 oz) fresh white breadcrumbs
  • 25 g (1 oz) Gruyère cheese, finely grated
  • finely grated rind of 1 lemon
  • 2 tablespoons chopped parsley
  • Place the haddock in a saucepan with the milk and bay leaf, bring to the boil and continue boiling for 3 minutes. Remove the fish with a slotted spoon, reserving the milk, and divide between 4 individual gratin dishes.
  • In a separate saucepan, melt the butter, add the flour and cook over a medium heat, stirring, for a few seconds. Remove from the heat and add the reserved milk, a little at a time, stirring well between each addition. Return to the heat, then bring to the boil, stirring constantly, cooking until thickened. Remove from the heat and add the grated Gruyère and mustard.
  • Pour the sauce over the fish, dividing it evenly between the dishes. Mix together the ingredients for the topping and scatter over the sauce. Place on the top shelf of a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes until the topping is golden and the sauce bubbling. Serve with a simple salad.
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