Haddock Gratine recipe
information
305 Calories per serving
ingredients
4 oz (120 g) smoked haddock fillet
1/4 pint (150 ml) skimmed milk
1 teaspoon margarine
1 small onion, chopped
1/2 red pepper, seeded and cut into 1/2 inch (1.25-cm) squares
1 small courgette, roughly chopped
2 teaspoons cornflour
salt and pepper
1 tablespoon grated Parmesan cheese
1/4 pint (150 ml) skimmed milk
1 teaspoon margarine
1 small onion, chopped
1/2 red pepper, seeded and cut into 1/2 inch (1.25-cm) squares
1 small courgette, roughly chopped
2 teaspoons cornflour
salt and pepper
1 tablespoon grated Parmesan cheese
method
1. Place the smoked haddock and milk in a saucepan; cover and simmer over a low heat for about 8 minutes until the haddock is cooked.
2. Using a fish slice, transfer the haddock to a plate, remove the skin and separate the fish into large flakes.
3. Melt the margarine, add the onion and stir-fry for 2 - 3 minutes. Add the pepper and stir-fry for a further 3 minutes; mix in the courgette and continue stirring for another 1 - 2 minutes.
4. Gradually blend the milk into the cornflour, pour into the vegetables and add the flaked fish. Season to taste.
5. Bring to the boil, stirring all the time. Boil for 1 minute. Remove from the heat and stir half the cheese into the mixture.
6. Transfer the haddock and vegetables to an au gratin dish, sprinkle with the remaining cheese and cook about 3 inches (7.5cm) away from a moderate grill for about 4 minutes until bubbling.
2. Using a fish slice, transfer the haddock to a plate, remove the skin and separate the fish into large flakes.
3. Melt the margarine, add the onion and stir-fry for 2 - 3 minutes. Add the pepper and stir-fry for a further 3 minutes; mix in the courgette and continue stirring for another 1 - 2 minutes.
4. Gradually blend the milk into the cornflour, pour into the vegetables and add the flaked fish. Season to taste.
5. Bring to the boil, stirring all the time. Boil for 1 minute. Remove from the heat and stir half the cheese into the mixture.
6. Transfer the haddock and vegetables to an au gratin dish, sprinkle with the remaining cheese and cook about 3 inches (7.5cm) away from a moderate grill for about 4 minutes until bubbling.
serving amount
serves 1
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
