Smoked haddock potato gratin
Serves 6
Prep: 15 minutes
Cook: 1 hour
Prep: 15 minutes
Cook: 1 hour
- 1 kg (2 lb) smoked haddock fillets
- 450ml (3/4 pint) semi-skimmed milk
- 2 fresh bay leaves, 2 cloves garlic crushed
- 1.2kg (3 lb) floury potatoes such as Maris Piper, peeled and thinly sliced
- 25g (1oz) butter
- 300ml (1/2pint) carton double cream
- salt and freshly ground black pepper
1. Preheat the oven to 200C /fan oven 180C/Gas Mark 6. Place the haddock in a pan, add the milk and the 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.
2. 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.
3. Bake in the oven for 50 – 60 minutes until the potato is tender and the top golden and crisp. Cover with foil if the top gets too brown. Serve with a green salad or frozen peas.
This recipe was provided by Mary Gwynn, a local author and food writer. She writes regularly for Waitrose Weekend newspaper and has published several cookery books, including The WI Cookbook: The First 100 Years and The Busy Mum’s Cookbook. She is on the committee of Penshurst Farmers Market.2. 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.
3. Bake in the oven for 50 – 60 minutes until the potato is tender and the top golden and crisp. Cover with foil if the top gets too brown. Serve with a green salad or frozen peas.
