Gratin Au Poisson Fumé (Smoky Fish Bake)
A smoky fish bake from The Little Paris Kitchen. The easy vegetable bake recipe from Rachel Khoo features smoked haddock, béchamel sauce and mature cheese.
From the book
The Little Paris Kitchen
120 recipes inspired by Rachel Khoo's years living in Paris
Simple ingredients and recipes for everyday cooking
Quintessential French desserts
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Introduction
This easy bake makes good use of leftover cooked potatoes. You can also mix in leftover vegetables such as courgettes, carrots, broccoli and cauliflower.
Ingredients
| 750g (8-10 medium) | potatoes, peeled and already cooked (you can use leftover roast potatoes) |
| 200g | smoked haddock, skin removed |
| A handful | of chopped parsley |
| A handful | of grated mature cheese, e.g. Gruyere, Comté, Parmesan or mature Cheddar |
| For the béchamel sauce | |
| 30g | butter |
| 30g | plain flour |
| 500ml | milk, lukewarm |
| ¼ | onion, skin removed |
| 1 | clove |
| 1 | bay leaf |
| A pinch | of nutmeg |
| Salt and white pepper |
Method
To make the béchamel sauce, melt the butter in a large pan over a medium heat. Add the flour and beat hard until you have a smooth paste. Take off the heat and leave to cool for 2 minutes, then gradually add the milk, whisking constantly. Place the pan back over a medium heat, add the onion, clove and bay leaf and simmer gently for 10 minutes, whisking frequently. If the sauce becomes too thick, whisk in a little more milk. Finish the sauce by removing the onion, clove and bay leaf, then adding the nutmeg and seasoning with salt and white pepper (although black pepper is fine if you don’t mind the speckles). Leave to cool slightly.
Preheat the oven to 180°C.
Slice the potatoes into ½cm-thick rounds. Cut or flake the haddock into small chunks and add to the béchamel sauce with most of the parsley (save a little for garnish). Mix together; then add the potatoes. Pour into a baking dish, sprinkle with a little grated cheese and bake for 20 minutes or until golden. Garnish with a little chopped parsley before serving.
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