Another cold day and all I can think of is this gratin! If you like fish pie you will love this! It is so easy to prepare and it is topped with a lovely cheesy golden crust! I used smoked haddock but I know it isn’t to everybody taste so if you don’t like smoked fish you could substitute with an unsmoked fish like hake or cod, they would work really well. I served mine with peas.
Ingredients
- 350g potatoes, chopped into 2cm cubes
- 1 cauliflower broken into small florets
- 1 tbsp cornflour
- 250ml double cream
- 100g emmental cheese, grated
- 1 tbsp parsley, finely chopped
- 400g smoked haddock, skinned and cut into large pieces
- pinch of paprika
- salt and black pepper
Instructions
In a saucepan put the potatoes and bring to the boil. Boil for 4 minutes, add the cauliflower and boil for another 4 minutes.
Mix the cornflour with the cream, season with pepper. Grease your ovenproof dish with butter. Transfer the potatoes and cauliflower in the dish.
Sprinkle half the cheese and the parsley over the potatoes and cauliflower. Top with the haddock pieces.
Pour the cream mixture and sprinkle over the remaining cheese and paprika. Bake for 20–25 minutes in a fan oven (200C) until golden-brown and bubbling.
All credit to the right owner Caroleosbornefood
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