Smoked Haddock Dauphinoise Recipes

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SMOKED HADDOCK & BACON GRATIN



Smoked haddock & bacon gratin image

Smoked fish, bacon, potatoes and crème fraîche are flavoured with onion and thyme and layered up in this comforting one-pot dish

Provided by Good Food team

Categories     Dinner, Fish Course, Main course

Time 1h50m

Number Of Ingredients 16

small knob of butter
4 rashers smoked streaky bacon
1 onion , finely sliced
½ small pack thyme , leaves only
1kg baking potatoes , washed and sliced
350g skinless smoked haddock , cut into large chunks
300ml half-fat crème fraîche
crisp green salad , to serve
small knob of butter
4 rashers smoked streaky bacon
1 onion , finely sliced
½ small pack thyme , leaves only
1kg baking potatoes , washed and sliced
350g skinless smoked haddock , cut into large chunks
300ml half-fat crème fraîche
crisp green salad , to serve

Steps:

  • Heat 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.
  • 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.
  • Heat 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.
  • 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.

Nutrition Facts : Calories 346 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.9 milligram of sodium

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