Smoked Haddock and Cauliflower Gratin
Introduction
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
| Butter, for greasing | |
| 350g | potatoes (about 2 small/medium), peeled and cut into 2cm (¾in) cubes |
| 1 | medium cauliflower, broken into small florets |
| 1 heaped tbsp | cornflour |
| 300ml | pouring double cream |
| 100g | Gruyère cheese, coarsely grated |
| 2 tbsp | chopped parsley |
| 2 tbsp | snipped chives |
| 500g | undyed smoked haddock fillets, skinned (see tip below) and cut into six large pieces |
| Paprika, for dusting | |
| Salt and freshly ground black pepper |
Essential kit
You will need a 2½–3-litre (4½–5-pint) wide-based, shallow ovenproof dish
Instructions
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.
