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Smoked Haddock gratin in a square ovenproof glass dish.

Smoked Haddock Gratin (Fish Pie with Smoked Haddock)

A slight twist on a traditional British Fish Pie. Our Inverted Fish Pie with Smoked Haddock has a layer of potatoes and spring greens at the bottom of the dish and is topped with fish fillets and a cheesy mustard sauce! Smoked Haddock Gratin is a wonderful dinner dish for those Fish Fridays!
5 from 17 votes
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine British
Servings 4 portions
Calories 482 kcal

Ingredients
 
 

  • 300 g potatoes peeled
  • 50 g unsalted butter divided
  • 25 g plain flour
  • ¼ teaspoon chilli powder or cayenne pepper
  • 400 ml milk
  • 1 teaspoon Dijon mustard
  • 1 tablespoon wholegrain mustard
  • 5 g chives finely chopped
  • 100 g mature Cheddar grated
  • 250 g spring greens shredded and rinsed
  • 600 g smoked haddock fillets (about 4)
  • 2 tablespoon breadcrumbs

Instructions
 

  • Cut the potatoes into 1cm thick rounds and boil them in salted water until just tender (but not falling apart). Drain and layer in the bottom of the ovenproof dish.
  • Preheat the oven to 190°C Fan. In a small saucepan, on medium heat melt half of the butter. Add the flour and a pinch of chilli powder or cayenne pepper. Stir continuously for approx. 1 minute to make a roux. Little by little, start adding the milk, stirring to avoid lumps from forming.
  • When it starts boiling, reduce heat to low and simmer for 3-5 minutes to thicken.
  • Take the sauce off of the heat, then add dijon and wholegrain mustard and half the chopped chives. Add about ¾ of the grated cheddar. Stir gently until the cheese melts and the sauce is smooth.
  • In a large frying pan with a matching lid, melt the remaining butter. Add the spring greens, cover and cook over for 2-3 minutes until just wilted. Spoon the greens over the potatoes in the ovenproof dish. Place smoked haddock fillets on top, then spoon the cheesy mustard sauce over the top.
  • Sprinkle the top with breadcrumbs and remaining cheddar. Bake for approx. 20 minutes until the top turns golden and the fish is cooked through. Scatter the remaining chopped chives and serve!

Nutrition

Calories: 482kcalCarbohydrates: 36gProtein: 53gFat: 14gSaturated Fat: 8gTrans Fat: 1gCholesterol: 151mgSodium: 1714mgPotassium: 1474mgFiber: 2gSugar: 10gVitamin A: 6078IUVitamin C: 75mgCalcium: 503mgIron: 4mg
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