Haddock Gratin

PUBLISHED: 10:15 07 March 2011

Richard Hughes's Haddock Gratin.

Richard Hughes's Haddock Gratin.


This Haddock Gratin recipe may not receive a star from the guidebooks, but it is sure to get rave reviews from family and friends.

This is a simple dish that is equally at home on the breakfast table, as a light lunch or as a starter for a dinner party.


Serves two

500g fresh spinach

1 large smoked haddock fillet

100g frozen peas

240ml crème fraiche

125g Emmental or Gruyère cheese, grated


1. Pick the stems and wash the spinach.

2. Put a large pan of salted water on to boil. When boiling rapidly, cook the spinach for two minutes, pour into a colander and then refresh under cold water. Squeeze dry with your hands.

3. Skin and bone the smoked haddock then slice this into bite-sized pieces.

4. Take a large earthenware baking dish or gratin dish, chop the spinach and sprinkle this on the base of the dish.

5. Place the smoked haddock on top.

6. Mix the peas with the crème fraiche and spoon these over the haddock.

7. Finish with the grated cheese.

8. Place in an oven at 160 to 180C/325 to 350F/Gas Mark 3 to 4 for 25 minutes and then finish under a medium grill until golden brown.

9. Serve with crusty bread.

This recipe is published in association with Kestrel Kitchens which has showrooms in north and south Norfolk (tel 01603 891300 or 01508 536154 for further information, or visit:

Richard Hughes’ latest cookery book, Step by Step with Richard Hughes; Clever Cooking in Simple Stages, is out now, priced £20.

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