Smoked Fish Gratin
Smoked Fish Gratin



  • 600ml milk
  • 2 bay leaves
  • 300g smoked haddock fillets
  • 350g classic fish pie mix
  • 2 tbsp olive oil
  • 3 large shallots, sliced
  • 2 crushed garlic cloves
  • 3 tbsp flour
  • ½ lemon, zest only
  • 2 tbsp chopped parsley
  • 100g grated gruyere or cheddar cheese
  • 40g panko breadcrumbs
  • 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

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