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Smoked Haddock And Sweet Potato Gratin Recipe

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Smoked haddock, sweet potato, greens and mushrooms. Beyond delicious and super healthy
Smoked haddock, sweet potato, greens and mushrooms. Beyond delicious and super healthy from www.pinterest.com

Description

This creamy and hearty gratin recipe is the perfect comfort food for chilly evenings. The smoky flavor of haddock and the sweetness of sweet potatoes create a delicious and satisfying combination. Topped with a golden-brown crust, this dish is sure to impress your family and friends.

Prep Time

Preparation time for this recipe takes approximately 20 minutes.

Cook Time

Cook time is around 50 minutes.

Ingredients

The ingredients you will need for this recipe are:
  • 500g smoked haddock fillets
  • 600g sweet potatoes, peeled and sliced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 400ml milk
  • 200ml double cream
  • 50g butter
  • 50g flour
  • 50g grated Parmesan cheese
  • 1 tsp. smoked paprika
  • Salt and pepper to taste

Equipment

For this recipe, you will need:
  • A large oven-proof dish
  • A frying pan
  • A saucepan
  • A whisk
  • A sharp knife

Method

Follow these steps to make this delicious smoked haddock and sweet potato gratin:
  1. Preheat your oven to 200°C/180°C fan/gas mark 6.
  2. Place the haddock fillets in a frying pan with enough water to cover them. Bring to a boil and simmer for 5 minutes until the fish is cooked.
  3. Remove the fish from the pan and set aside.
  4. In a saucepan, melt the butter over medium heat. Add the chopped onion and garlic and cook until they are softened.
  5. Add the flour and smoked paprika and whisk together until combined.
  6. Gradually add the milk and cream, whisking constantly until the sauce thickens.
  7. Add half of the grated Parmesan cheese and stir until melted.
  8. Season the sauce with salt and pepper to taste.
  9. Arrange the sliced sweet potatoes in the bottom of the oven-proof dish.
  10. Break the haddock fillets into chunks and scatter them over the sweet potatoes.
  11. Pour the sauce over the fish and potatoes.
  12. Sprinkle the remaining Parmesan cheese over the top of the gratin.
  13. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the sweet potatoes are tender.
  14. Remove from the oven and allow to cool for a few minutes before serving.

Notes

This gratin dish can be served as a main course, accompanied by a side salad or vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

This recipe serves 4 people and each serving contains approximately:
  • Calories: 640
  • Protein: 36g
  • Carbohydrates: 42g
  • Fat: 35g
  • Sugar: 13g
  • Salt: 2.5g

Recipe Tips

For a healthier version, you can substitute the double cream with Greek yogurt or crème fraîche. You can also use any type of fish you prefer, such as salmon or cod. To make this dish more kid-friendly, you can omit the smoked paprika and use regular paprika instead. Enjoy!

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