Smoked Fish Gratin

Preheat the oven to 190C. Place the milk and bay leaves in a lidded saucepan and heat until steaming. Add the fish, pop the lid on and take off the heat to poach for 4 mins. Carefully lift the poached fish onto a plate, reserving the liquid (discard the bay). Roughly flake the fish into large chunks.
Cook the shallots for 10 mins in the oil to soften, then add the garlic for 1 minute. Stir in the flour and cook for 2 mins, then gradually add the milk and stir for 3 mins to thicken. Add the parsley and zest, stir in the half the cheese, then add the fish and stir to coat. Tip into a baking dish and scatter with breadcrumbs, a drizzle of oil and the remaining cheese. Bake for 30 mins until golden and bubbling, then serve with steamed greens.

1 hr

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box