Easy Smoked Haddock and Spinach au Gratin
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| Serves | 2 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Allergy | Fish |
| Meal type | Lunch, Main Dish, Snack, Starter |
| Misc | Serve Hot |
| Occasion | Casual Party, Christmas, Formal Party, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
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.
Ingredients
- 200g bag spinach , washed (or 4 blocks of frozen spinach, defrosted, about 150g)
- 2 x 100g skinless smoked haddock fillets
- butter
- 100ml half-fat crème fraîche
- 75g Gruyère , grated
- 50g Parmesan, grated
- 1 large tomato, thinly sliced
- freshly ground black pepper
- 2 tbsp breadcrumbs
Note
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.
Directions
| 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. |
