Smoked haddock and ham gratin

Smoked haddock and ham gratin

  • serves 4
  • A little effort

This smoked haddock and ham gratin turns everyday ingredients into a really comforting dish, perfect for Christmas leftovers for the whole family to enjoy

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Ingredients

  • potatoes 400g, peeled and cut into 1/2 cm slices
  • onion 1, finely sliced
  • celery 1 stick, finely sliced
  • butter 1 tbsp, plus more for the dish
  • plain flour 1 tbsp
  • chicken or veggie stock 200ml
  • half-fat crème fraîche 200ml
  • skinless smoked haddock 150g, cut into chunks
  • cooked ham 100g, diced
  • flat-leaf parsley chopped to make 2 tbsp

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6 and bring a large pan of salted water to the boil. Add the potatoes and when the water comes back to the boil, cook for a minute, then drain.

  • Step 2

    Put the onion, celery and butter in a deep frying pan and cook gently until the onion is golden. Stir in the flour until it no longer looks dusty, then gradually stir in the stock to make a smooth sauce. Take it off the heat and stir in the crème fraîche, followed by the fish, ham, and half the parsley, plus some seasoning – don’t skimp on the pepper.

  • Step 3

    Butter an ovenproof dish and layer the potato slices with spoonfuls of the sauce. Finish with the last of the sauce, remaining parsley and pepper, then bake for 40 minutes until golden and bubbling and the potatoes are tender. Serve with a green salad.

  • Step 4

    PER SERVING 330 KCALS|FAT 14G|SATURATES 8.3G|CARBS 29.8G|FIBRE 3.8G|PROTEIN 19.2G|SALT 1.8G

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