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What's Cookin'?

A recipe for June

Smoked haddock potato gratin

Serves 6
Prepare: 15 minutes
Cook: 1 hour

        You will need:
              • 1 kg (2 lb) smoked haddock fillets
              • 450ml (3/4 pint) semi-skimmed milk
              • 2 fresh bay leaves
              • 1.2kg (3 lb) floury potatoes such as Maris Piper, peeled and thinly sliced
              • 2 cloves garlic, crushed
              • 25g (1oz) butter
              • 300ml (1/2pint) carton double cream
              • salt and freshly ground black pepper
              Preheat the oven to 200C /fan oven 180C/Gas Mark 6. Place the haddock in a pan, add milk and bay leaves and bring to the boil. Poach gently for 5 – 6 minutes until just cooked through – the flesh should just flake but not fall apart. Drain off the cooking liquid and reserve. Flake the fish, discarding the skin.

              Layer up the sliced potatoes and flaked fish with the garlic and plenty of seasoning in a well-buttered 1.7litre (3pint) shallow ovenproof dish, ending with a neat layer of potatoes. Dot with butter and pour over the reserved cooking milk and cream.

              Mary Gwynn
              Author, food writer and editor