Haddock & leek gratin
Whether you’re celebrating your one true love, a cherished friendship or simply want to treat yourself, why not try our delicious recipe for Haddock and leek gratin. This cheesy, comforting fish can be prepared in just 40 minutes.
200 grams Green Isle Frozen Spinach
2 leeks, thickly sliced
200 ml full-fat milk, plus 3 tablespoons
15 grams unsalted butter, plus 50 grams
15 grams plain flour
½ tsp English mustard
75 grams mature cheddar cheese, grated
2 x Donegal Catch Natural Haddock Fillets
350 grams potatoes, peeled and chopped
75 ml cream
Salt and freshly ground black pepper
- Heat oven to 200 C / 180 C fan.
- Place the frozen spinach in a sieve and pour a kettle of boiling water over it to defrost - if it doesn’t all defrost pour a second kettle over the top. Leave to cool then squeeze out as much excess water from the spinach as you can. Set aside.
- Put the leeks into a saucepan with the 200 ml milk and the butter. Cook gently for 8 - 10 minutes until the leeks are tender and then mix the remaining 3 tablespoons of milk with the flour and mustard, and stir into the leek mixture. Keep stirring until thickened then remove from the heat and stir in three-quarters of the cheese.
- Arrange the spinach on the base of 2 gratin dishes and place a fish fillet on top of each, then divide the leek & cheese sauce between the dishes and sprinkle the remaining cheese on top. Place the dishes on a baking tray and cook for 25 mins until the fish is cooked through and the top is golden.
- Whilst the fish cooks, boil the potatoes for 15 - 20 mins until completely tender then drain. Leave to steam for 5 minutes then rice with a potato ricer or mash. Stir in the remaining 50 grams butter and the double cream and season well. Serve with the gratin and some chopped parsley to garnish.