Creamy Haddock Gratins

Flaked haddock in a rich Mornay sauce topped with Gruyère breadcrumbs and grilled until bubbling and golden brown.

Comfort Food Fish Seafood Main Course Haddock Grilling

Estimated Nutrition

Calories

424.2

kcal / serving

1696.8 kcal total

Carbs

12.1g

per serving

48.4 g total

Fat

27.7g

per serving

110.8 g total

Protein

28.9g

per serving

115.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

tsp

English Mustard

Prepared

Dairy

Gruyère

Finely grated, for topping

300

Whole Milk

Butter

tbsp

Double Cream

Fruits

piece

Lemon Peel

Strips

GrainsCereals

White Breadcrumbs

Fresh

Plain Flour

Liquids

tbsp

White Wine

Or vermouth

tbsp

Vermouth

Alternative to white wine

NutsSeeds

0.5

tsp

Parsley

Dried

piece

Bay Leaf

to taste

Salt

to taste

Black Pepper

Freshly ground

Seafood

450

Haddock Fillet

Fresh with skin

Vegetables

piece

Onion

Peeled and cut into 6 wedges

Method

Arrange small flameproof dishes on a baking tray.

Incorporate wine, cheese, mustard, and cream into the sauce and season it.

Melt butter, stir in flour, then gradually whisk in the reserved milk until thick.

Drain the fish over a jug and reserve the infused milk.

Simmer milk, onion, bay leaf, lemon, and fish in a frying pan for 6 minutes.

Flake the fish, discard aromatics, and fold fish into the sauce.

Divide the mixture into warmed dishes and sprinkle with the breadcrumb topping.

Grill for 5 minutes until the topping is browned and the sauce is bubbling.

Mix breadcrumbs, cheese, and parsley for the topping and set aside.