Smoked haddock au gratin

    30 min

    A simple to make flavoursome fish starter which may be made with other smoked fish such as salmon or crab. Most of it can be prepared ahead of time and finished just before serving. If you want you can add some coarse breadcrumbs on top too.

    17 people made this

    Serves: 2 

    • 1 or 2 tablespoons of olive oil
    • 1 onion, finely chopped
    • 1 red chilli, finely chopped
    • 2 cloves garlic, minced
    • 4 button mushrooms, chopped small
    • 1 smoked haddock fillet, skinned and diced
    • 3 tsp light soy sauce
    • Basil leaves (15 to 20) chopped
    • 4 tablespoons of freshly grated parmesan (or similar cheese)

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Heat oil in frying pan; gently sauté your onion, garlic, chilli and mushrooms until the onion is soft.
    2. Add the haddock and soy sauce and continue to sauté for another three to five minutes.
    3. Add basil leaves and stir in to evenly distribute.
    4. Remove from heat and divide between two ramekins.
    5. Cover the top of each ramekin with parmesan cheese.
    6. When ready to cook place in the middle of a preheated oven at 180°C /gas mark 4 and cook for ten or twelve minutes.
    7. Serve hot.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)