A simple and get elegant way to serve smoked fish; this gratin has leeks, eggs, milk, cheese and herbs in it, making it a protein packed dish with all of the essential food groups. Serve with salad.
4 skinned and boned fillets of smoked plaice (or any other smoked fish of your choice)
2 small leeks, trimmed, washed and sliced thinly
4 free-range eggs
50g grated Parmesan cheese
zest and juice of 1 lemon (plus lemon wedges for serving)
1 tablespoon fresh chervil, chopped (plus extra for garnish)
50g grated Cheddar cheese
salt and pepper to taste
A simple and get elegant way to serve smoked plaice (or any smoked fish); this gratin has leeks, eggs, milk, cheese and herbs in it, making it a protein packed dish containing all of the essential food groups. Serve with salad and crusty bread.
Pre-heat oven to 200C/400F/Gas 6. Grease a gratin dish with a little butter.
Poach the fish in the milk for 5 to 8 minutes, until it is opaque and flaky. Drain, reserving the milk and allow to cool before flaking the fish into small pieces.
Meanwhile, fry the leeks in the butter until soft. Add the flaked fish to the leeks and gently mix through. Place the leek and fish mixture into the buttered gratin dish.
Beat the eggs and add them to the poaching milk. Add the Parmesan cheese, lemon zest and juice, chervil and season to taste, being careful not to over salt, as the smoked fish is salty.
Pour the egg mixture over the leeks and fish and then sprinkle the grated Cheddar cheese over the top. Bake for 25 to 30 minutes, until the savoury custard mixture is set and the cheese has melted and is golden brown.
Scatter some chopped fresh chervil over the top and serve with lemon wedges and assorted salads.