Recipe : Smoked Haddock, Cauliflower and Broccoli Gratin

This is a cheats gratin really as you part cook the vegetables so there’s no risk of a hard potato here.  Smoked haddock with cauliflower and broccoli gratin.  Lots of flavour in this dish with spring onions, cheese, cream and of course smoked haddock.   It’s a quick one to cook for a midweek dinner so no stressing about time.  Spinach, leeks and peas are some ingredients which can also be added.  Kippers also work well in this dish for a lazy Sunday brunch.

Ingredients

butter, to grease your ovenproof dish
350g  potatoes, chopped into 2cm cubes
1 medium cauliflower, broken into small florets
1 medium broccoli, broken into small florets
1 heaped tbsp cornflour
300ml pouring double cream
100g cheese, grated
2 tbsp chopped fresh parsley
500g smoked haddock skinned and cut into very large pieces
1 bunch of spring onions, chopped
salt and freshly ground black pepper

Equipment

Ovenproof dish
Grater
Whisk
knife

Method

Preheat the oven to 200C/180C Fan/Gas 6.
Butter a large ovenproof dish.
Put the potatoes into salted water in a large saucepan.
Boil for around 4 minutes.
Add the cauliflower and broccoli to the pot.
Boil for another 4 minutes.
Drain well and add vegetable mix into the prepared ovenproof dish.
Season with salt & pepper.
Put the cornflour into a bowl.
Add cream and spring onions.
Whisk to combine.
Scatter half the cheese over the vegetable mix. Scatter over the chopped parsley.
Top the mixture with the haddock.
Pour the cream mixture over the top.
Scatter over the remaining cheese.
Bake for 20–25 minutes, until golden brown.
Add more chopped parsley if you wish.

Smoked Haddock with Cauliflower and Broccoli Gratin

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Equipment

• Ovenproof dish
• Grater
• Whisk
• knife

Ingredients

  

• butter to grease your ovenproof dish
• 350 g potatoes chopped into 2cm cubes
• 1 medium cauliflower broken into small florets
• 1 medium broccoli broken into small florets
• 1 heaped tbsp cornflour
• 300 ml pouring double cream
• 100 g cheese grated
• 2 tbsp chopped fresh parsley
• 500 g smoked haddock skinned and cut into very large pieces
• 1 bunch of spring onions chopped
• salt and freshly ground black pepper

Instructions

 

• Preheat the oven to 200C/180C Fan/Gas 6.
• Butter a large ovenproof dish.
• Put the potatoes into salted water in a large saucepan.
• Boil for around 4 minutes.
• Add the cauliflower and broccoli to the pot.
• Boil for another 4 minutes.
• Drain well and add vegetable mix into the prepared ovenproof dish.
• Season with salt & pepper.
• Put the cornflour into a bowl.
• Add cream and spring onions.
• Whisk to combine.
• Scatter half the cheese over the vegetable mix. Scatter over the chopped parsley.
• Top the mixture with the haddock.
• Pour the cream mixture over the top.
• Scatter over the remaining cheese.
• Bake for 20–25 minutes, until golden-brown.
• Add more chopped parsley if you wish.

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