Saturday, 4 January 2014

Smoked Haddock and Leek Gratin

At the beginning of the school holidays I went with a group of Year 11 and Sixth Formers on a French exchange just outside Paris. I had a fantastic week, ate lots of delicious food both in teachers homes and also in restaurants. I had a raclette; cold meats, boiled potatoes with raclette melted in a special machine over the top. I also had a delicious pineapple chocolate fondant cake as pudding one night, homemade by one of the English teachers.

We went into Paris for a couple of days with the girls and visited some of the touristy sights and I brought back lots of smelly French cheese! This gratin is what I had the night before I left for Paris using up what was left in the fridge.

Smoked Haddock and Leek Gratin (from Ocado)
(Serves 4)

4 smoked haddock fillets
300ml milk
50g butter
3 large leeks, finely sliced
2 tbsp flour
100g bread, chopped into small cubes
75g cheddar cheese, grated

Preheat the oven to 190C.
Place the haddock in a pan along with the milk. Bring to the boil, then turn off the heat and cover with a lid. Leave covered for 10 minutes.

Melt the butter in a large frying pan and add the leeks. Cook stirring frequently until softened and reduced. Sprinkle over the flour and stir. Cook for 1 min. Add the milk from the fish and stir to mix thoroughly.

Remove the skin from the fish and flake the fish into the leek mixture, season and cook, stirring, until the mixture thickens. Remove from the heat.

Mix the cheese and bread together

Spoon the fish mixture into a large shallow ovenproof dish, sprinkle over the bread and cheese and then bake for 20 mins or until golden. Serve.

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