Feed your appetite for cooking with Penguin’s expert authors
Smoked Haddock and Cauliflower Gratin
Introduction from Mary Berry
Think of fish pie and cauliflower cheese and combine the two – delicious! Using a very simple sauce consisting of thickened cream, with the cheese layered into the dish, means it’s quick to prepare too. It makes a comforting meal in itself, though you could serve it with warm crusty bread, if you liked.
Ingredients
Essential kit
You will need a 2½–3-litre (4½–5-pint) wide-based, shallow ovenproof dish
Method
You will need a 2½–3-litre (4½–5-pint) wide-based, shallow ovenproof dish. Preheat the oven to 200°C/180°C fan/Gas 6 and grease the dish with butter.
Put the potato cubes into a large saucepan, cover with water, add a little salt and bring to the boil. Boil for about 4 minutes, then add the cauliflower florets and boil for a further 4 minutes. Drain well.
Tip the potatoes and cauliflower into the prepared dish and season with salt and pepper. Measure the cornflour into a bowl, pour in the cream, add some salt and pepper and stir to combine.
Scatter half the cheese over the cauliflower and potato in the dish. Sprinkle over the herbs, then add the pieces of haddock so that they cover the top in an even layer. Pour the cream mixture all over the top and in between the cracks. Scatter with the remaining cheese and dust with a little paprika.
Bake in the oven for 20–25 minutes or until golden and bubbling.
You might also like
Reviews
5 out of 5 stars
9 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
9 Comments