Smoked Fish Gratin
Easy
Warm and comforting, this is fish pie without the effort.
PREP IN
10 MIN
COOK IN
20 MIN
SERVE
4
Smoked Fish Gratin
Easy
PREP IN
10 MIN
COOK IN
20 MIN
SERVE
4
Introduction
Warm and comforting, this is fish pie without the effort.
Ingredients
- 4 ripe tomatoes, chopped
- 250g boneless smoked trout fillets, skin removed
- 400g boneless smoked haddock fillets, skin removed
- 75g Gruyere cheese, grated
- 2 tbsp Parmesan, grated
- 2 tbsp dill, finely chopped
- 200ml double cream
- salt & pepper
- To serve: Boiled baby potatoes
Method
- 1. Preheat the oven to 220C/425F/gas mark 7.
- 2. Arrange the tomatoes at the bottom of a buttered oven-proof dish. Cut the fish into chunks and scatter over the tomatoes. Top with the grated cheeses and chives.
- 3. Pour over the cream, and cook for 20 minutes, until the gratin is bubbling and golden. Serve with baby potatoes.
