Wednesday, 8 February 2012

Quick Smoked Haddock and Spinach Gratin

The only fresh fish we tend to eat regularly is salmon, probably because it's more reasonably priced than other fish.  However this recipe appeared in a supplement from Olive Magazine, after Christmas called Slimmer Dinners. I thought I'd give it a try last month, in a bid to cut down after the festive season. It was really lovely and very simple, so I thought it was worth adding to my repertoire of regular meals. The gruyere cheese is a special flavour but if you're not a fan or you haven't got it, strong cheddar would work too. It took me about 15 minutes to prepare and that included taking the skin off the fish.  

Serves 4

spinach, 400g 
skinless smoked haddock fillets (uncooked) 2 x 300g
half fat creme fraiche 200ml
Dijon mustard 2 tsp
gruyere 75-100g grated
breadcrumbs 4 tbsp


Heat the oven to 220C. Wilt the spinach with a little butter in a pan or in the microwave and season well. Press out any excess liquid with the back of a spoon and place in the bottom of an oven proof gratin type dish.  Sit the fish on top. Mix the creme fraiche, mustard and cheese then season. Spread over the top of the fish and sprinkle on some breadcrumbs.  Bake for 15-20 min until golden, bubbling and the fish is cooked through.
I served with new potatoes and peas.


  1. Made this for the first time tonight and it was lovely. Adjusted it slightly by making less gratin (ordered wrong quantity of fish online!) and adding a poached egg to each plate which was popular with everyone in our house. Also added nutmeg to the spinach :-). Thanks Sally will make it again - Josh and Naomi hadn't eaten smoked haddock before and both were keen.

  2. Pleased you all liked it Sarah, sounds like a good variation. Poached eggs and haddock are a winning combination.