Smoked Haddock Florentine Mary Berry Recipes

HADDOCK FLORENTINE

Steps:

• Pre heat oven to 200 degrees C (Gas mark 6). Place the slice of bread and the parsley in a blender and blitz to crumbs.
• Steam spinach for 5 minutes to wilt. Once wilted and cooled squeeze out excess water and place in the bottom of an oven proof dish.
• Bring milk to the boil and add the haddock fillets. Simmer gently until the haddock is cooked and flaking. Remove the fish from the milk (keep the milk for the next step) and flake it on top of the spinach base.
• Melt the butter in a saucepan, add the flour to form a paste using a whisk to mix the flour and butter. Gradually add the milk whisking all the time to remove any lumps. Add the cheese and the wholegrain mustard and stir well until the cheese has melted.
• Pour the sauce over the haddock and spinach. Top with the bread crumb\parsley mix.
• Place in oven for 10-15 minutes. Serve with new potatoes.

SMOKED HADDOCK AND CAULIFLOWER GRATIN

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Butter a wide 3-litre/5¼-pint ovenproof dish.
• Put the potatoes into a large saucepan, cover with water. Add salt and bring to the boil. Boil for 4 minutes, add the cauliflower and boil for another 4 minutes. Drain well and tip into the prepared dish. Season with pepper.
• Put the cornflour into a bowl, pour in the cream and whisk to combine. Season with pepper.
• Scatter half the cheese over the potato and cauliflower. Scatter over the herbs and top with the haddock. Pour the cream mixture in between the cracks and over the top. Scatter over the remaining cheese and the paprika.
• Bake for 20-25 minutes, until golden-brown and bubbling.

SMOKED HADDOCK AND CAULIFLOWER GRATIN

Steps:

• You will need a 2½-3-litre (4½-5-pint) wide-based, shallow ovenproof dish. Preheat the oven to 200°C/180°C fan/Gas 6 and grease the dish with butter. Put the potato cubes into a large saucepan, cover with water, add a little salt and bring to the boil. Boil for about 4 minutes, then add the cauliflower florets and boil for a further 4 minutes. Drain well. Tip the potatoes and cauliflower into the prepared dish and season with salt and pepper. Measure the cornflour into a bowl, pour in the cream, add some salt and pepper and stir to combine. Scatter half the cheese over the cauliflower and potato in the dish. Sprinkle over the herbs, then add the pieces of haddock so that they cover the top in an even layer. Pour the cream mixture all over the top and in between the cracks. Scatter with the remaining cheese and dust with a little paprika. Bake in the oven for 20-25 minutes or until golden and bubbling.