Smoked haddock gratin
Source: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A comforting one-pot dish comprising smoked fish, bacon, potatoes and creme fraiche
Ingredients
  • small knob of butter
  • 4 rashers smoked streaky bacon
  • 1 onion, finely sliced
  • Half a small pack thyme, leaves only
  • 1kg baking potatoes, washed and sliced
  • 350g skinless smoked haddock, cut into large chunks
  • 300ml half-fat creme fraiche
  • Crisp green salad, to serve
Instructions
  1. Heat the oven to 200C/180C fan/gas 6. Heat the butter in a shallow flameproof casserole dish and sizzle the bacon until it changes colour. Add the onion and thyme and fry with the bacon for 5 mins until the onion is starting to soften. Lower the heat, add the potatoes to the onion and cover the pan. Steam-fry the potatoes for 25-35 mins until they soften, stirring occasionally to stop them sticking to the bottom of the pan.
  2. When the potatoes are ready, stir through the haddock, crème fraîche and a good grinding of black pepper, and mix until everything is combined. Flatten down with a fish slice and bake in the oven for 40 mins until golden. Serve with a green salad.
Recipe by George Hughes Fishmongers at https://www.georgehughesfishmonger.com/from-cullen-skink-to-kedgeree-all-hail-the-humble-haddock/