Quick fish gratin
This simple fish gratin pairs tender flakes of smoked haddock and spinach in a creamy sauce with the tangy brightness of preserved lemon. A topping of brown breadcrumbs and grated Parmesan bakes into a delightfully golden, crisp crust. Serve it fresh from the oven for a comforting yet light meal.
Ingredients
- Milk250 ml
Instructions
6 steps- 1
Place the cornflour into a small bowl and stir in 3 tablespoons of the milk until it forms a smooth paste.
- 2
Pour the remaining milk into a non-stick saucepan. Add the fish, spinach and lemon zest, if using, to the pan and season with a little salt and pepper. Bring the milk to a gentle simmer and cook for 3-4 minutes, or until the fish is beginning to flake, stirring occasionally.
- 3
Stir in the cornflour mixture and cook for 1 minute, or until the sauce has thickened. Stir constantly, taking care not to break up the fish pieces too much. Taste and adjust seasoning, if necessary. Spoon into a warmed, shallow flameproof dish or two individual pie dishes.
- 4
Preheat the grill to high. Tear the bread into small pieces and toss in a small bowl with the Parmesan. Scatter over the fish.
- 5
Place the dish or dishes onto a baking tray and place under the hot grill for about 2 minutes, or until the topping is crisp and lightly browned - watch carefully so it doesn’t burn.
- 6
Place the peas into a saucepan of boiling water and cook for 2-3 minutes, or according to packet instructions. Drain well and serve immediately with the pie.
Nutrition
1 serving ≈ 360 g
Nutrition values are estimates. - means data is unavailable.
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