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Smoked-haddock-gratin

Smoked Haddock, Black Pudding and Leek Gratin

from the book Recipes From My Mother, by Rachel Allen

INGREDIENTS

350g of potatoes, cut into 5mm slices
a tiny pinch of grated nutmeg
1 sprig of thyme
1 garlic clove, crushed
250ml of regular or double cream
125ml of milk
25g of butter
250g of smoked haddock, cut into 1cm pieces
175g of leeks, sliced into 5mm half rings
125g of black pudding, quartered lengthways then cut into chunks
sea salt and freshly ground black pepper
green vegetables or green salad

Serves Four

Method
Start by putting the potato, nutmeg, thyme, garlic, cream and milk in a saucepan with a pinch of salt and pepper. Cover and bring up to a gentle simmer, then set aside to infuse.

Preheat the oven to 180°C (350°F), Gas mark 4.

Melt the butter in a frying pan over a medium heat. Add the fish, leeks and black pudding and sweat gently to soften for 8–10 minutes, then season with salt and pepper.

Transfer the fish mix to a 1 litre pie dish. Remove the sprig of thyme from the potato and layer the discs of potato over the fish mix in the pie dish. Pour the creamy milk from the saucepan over the potato and fish.

Bake in the oven for 40–45 minutes until golden on top and bubbling.

Serve with green vegetables or a green salad.

Recipe published in Feast, issue 14.

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