Elegant Fish on Friday:
Easy Smoked Haddock au Gratin Recipe
It’s Friday and that can only mean one thing, my weekly Fish on Friday post, and a NEW and very easy recipe, Easy Smoked Haddock and Salmon au Gratin – an elegant and comforting meal that is made with TOP quality Scottish smoked haddock, with thanks to John at Delish Fish. As a Fish Fanatic, I am always on the look out for new fish recipes to create that fits in with my busy lifestyle, and this recipe is an absolute winner……..beautiful undyed smoked haddock is cooked au gratin with spinach, cheese, crème fraîche and tomatoes for a quick and easy meal for two. This recipe was on the table in just over half an hour, and the only accompaniment needed was a fresh side salad.
No need for any white sauce, just a dollop of crème fraîche with grated cheese is all that is needed for this gratin dish. The recipe would also make a great appetiser – share the ingredients between 4 ramekin dishes and serve as a comforting starter, with a side salad and a wedge of lemon. If your children appreciate the finer things in life, double the recipe for a fabulous family supper, or substitute the smoked haddock with coley, hake, cod of haddock for them and keep the best stuff for yourselves! This dish certainly hit the spot today, and we both wolfed it down…..strangely enough with a cup of tea.
I am always banging on about fish I know, but it is a constant source of surprise to me that fish is not cooked in the family home more often, as it is the original fast food;a nice filleted, skinned and boned piece of fish can be on the table with seasonal vegetables in about half an hour. Fish is packed full of Omega-3 oils (Found in various concentrations in many different kinds of seafood, marine Omega-3 fatty acid comes from the family of ‘good’ fats that are not only beneficial for health, but are an essential dietary requirement.) and it’s quick to cook, plus, easy to digest for all ages, but especially children. The haddock I used, was caught on the North Sea off Scotland, and North Sea haddock stocks are accredited by the Marine Stewardship Council (MSC) so you don’t need to worry about sustainability either. We all know about Five-a-Day for fruit and vegetables but did you know that there is a Two-a-Week suggestion for fish? We eat it at least twice a week, and sometimes three times a week.
I hope you try this recipe, which I have shared below, and don’t forget to check out the Fish is the Dish website for more delicious recipes, as well as lots of fishy facts! Or, I have lots of fish recipes on the blog here: Lavender and Lovage Fish and Seafood Recipes. See you later and have a wonderful weekend. Karen
Easy Smoked Haddock and Spinach au Gratin
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
|Meal type||Lunch, Main Dish, Snack, Starter|
|Occasion||Casual Party, Christmas, Formal Party, Thanksgiving, Valentines day|
|By author||Karen S Burns-Booth|
- 200g bag spinach , washed (or 4 blocks of frozen spinach, defrosted, about 150g)
- 2 x 100g skinless smoked haddock fillets
- 100ml half-fat crème fraîche
- 75g Gruyère , grated
- 50g Parmesan, grated
- 1 large tomato, thinly sliced
- freshly ground black pepper
- 2 tbsp breadcrumbs
An easy supper or luncheon dish, and packed with flavour; smoked haddock is cooked au gratin with spinach, cheese, tomato and crunchy bread crumbs for a special meal for two. Serve with salad leaves for elegant dining.
|Step 1||Pre-heat the oven to 220C/Gas Mark 7.|
|Step 2||Wilt the spinach with a little butter in a pan or in the microwave and season with fresh black pepper. (If using frozen spinach, defrost and proceed as below)|
|Step 3||Press out any excess liquid from the cooked spinach and then divide it equally between two individual oven-proof gratin dishes and sit the fish on top.|
|Step 4||Dot the fish with a little butter and then spoon over the crème fraîche. Add the grated cheeses, and then arrange the sliced tomato over the top.|
|Step 5||Sprinkle on some breadcrumbs and bake for 15 to 20 minutes until the gratin is golden, bubbling and fish is cooked through.|
|Step 6||Serve with a mixed green salad and garnish with fresh parsley.|
A very delicious recipe. We love fish and this recipe is very soon with us at the dinner table. Thank you for this delicious idea and greetings Ingrid
Thanks so much Ingrid, and do let me know of this does make it to your dinner table! Karen
Rachel K says
I cannot begin to tell you how bloody gorgeous this looks … tomorrow I am off to the fishmonger. And like you I am always worried about endangered species so MSC certified is essential.
BTW, I put a link to your custard pies with mincemeat recipe on my blog today. (I didn’t think you would mind). I’m not sure what the etiquette of this is – should I email you in future or just comment? Cheers me dear!
Thanks Rachel! Bloody gorgeous it tasted too! Absolutely, thrilled you liked my wee custard mince pies enought to link up, no etiquette as such, just as you have done, let me know know, thanks! Karen
Jaime @ Jaim's Kitchen says
Beautiful colours and I love haddock – this looks so inviting and comforting.
Thanks so much Jaime, this is proper smoked haddock with no dye added, and it was lovely! Karen
Anneli Faiers (@Delicieux_fr) says
I think smoked haddock is one of my very favourite fish. However, I don’t buy it much anymore as I find I can only get the dyed fish here and it is usually very salty. But on occasion I get it anyhow and this is a dish that I love the sound of…. Have you found it undyed here anywhere?
Thanks Anneli, I have found undyed smoked haddock in Lerclerc and SuperU sometimes, in packets. But, as you say, it is usally very salty and oily and an awful yellow colour too! Karen
We love fish, and my husband especially enjoys haddock! I was lucky enough to buy 6 lbs. of it this past summer for under $5.00 a pound at the fish market, it’s almost double that price now!
This will definitely make an appearance on my dinner table! Thank you for sharing this delicious recipe!
Thanks Mary, and wow, that was a really great buy at $5 a lb! I do love a good smoked haddock as a treat, do you get Scottish smoked haddock in the US?
Susan o says
This dish looks amazing. The first time I heard about smoked haddock was from Dom at Belleau Kitchen. My market doesn’t sell it , but I think if I went into a specialty store I might find it. It certainly looks yummy.
Thanks Susan! Dom and I often have similar recipes and ingredients as we are very similar cooks, so it’s good you remembered it from one of his posts! I am sure you would find it in the fishmonger part of a world deli maybe? Karen
this looks out of this world good! lovely ingredients – can’t wait to taste this!
Thanks Mary, it was absolutely delicious! Karen
Mmm that looks yummy!
As always looks amazing!
Hayley Wells says
I can almost smell and taste this looking at those delicious pictures! So simple and easy to do with such a great result. Sounds like a winner to me, I’m on it!
Andrew Petrie says
This looks and sound like a beauty although I’d never thought you could ‘gratin’ smoked fish!
Caroline S says
I love smoked haddock and this is a really simple but delcious recipe. I’m thinking of substituting gruyere for mature cheddar – I know it won’t have the same taste but we don’t normally have gruyere in th e house and it is a bit expensive to buy just for one meal
This looks wonderful and sounds easy to make. I love fish dishes but must admit we don’t have it as much as we should. You have some wonderful recipes, think I must start making fish more often now.
Wow – this looks very nice! I love haddock but usually make it in a sauce, tin foil or mornet – this looks a little more adventurous. Going to have to try it!
Tracy Nixon says
Great sounding recipe thanks! Shared via G+
I’ve just made this and it’s the most delicious thing I’ve eaten for a while. So healthy and easy. A good hit of iron which is just what this pregnant lady needs.
I will be making this again soon! Yum.
Karen Burns-Booth says
Thanks for letting me know Hannah, and thanks for your kind comments. Good luck with your pregnancy too, Karen