Smoked Haddock, Asparagus and Bean Gratin
Finding inspiration wherever I can, I came across this recipe for Smoked Haddock, Asparagus and Bean Gratin when reading a Sainsbury Magazine one Sunday afternoon [Sainsbury is a national grocery store chain in the UK]. Written by Tamsin Burnett-Hall, who worked at the magazine closely with the legendary Delia Smith for decades, this recipe caught my eye, because all the ingredients are so me and so Superfoods.. Smoked Haddock. Tick. Asparagus. Tick. Beans. Tick – talk about ticking all the boxes! Haddock and asparagus for radiant skin; butter beans, another Superfoods powerhouse, supports healthy joints, promotes radiant skin, contributes to a healthy heart, eye health AND sturdy bones. The addition of Leeks [for my creaky knee], and dairy for strong bones didn’t take long to convince me this recipe needs to be in my repertoire. And, now it’s in yours.
I have personalised the original recipe for Smoked Haddock, Asparagus and Bean Gratin, by adding root ginger, blue cheese and tarragon. When asparagus is not in season, I substitute fresh broccoli, green beans, fennel or peas, maintaining the bright green visual in the dish, or use a combination of cauliflower and any of the already mentioned vegetables, keeping the Superfoods theme centre stage.
This recipe is great for preparing in advance – literally, prepare the entire recipe into a heatproof dish and pop it in the oven when you’re ready. The longest I’ve kept it in the fridge before placing in the oven has been about 3 hours. Also, I took the dish out of the fridge about 20 minutes before popping it in the pre-heated oven.
We regularly eat Smoked Haddock, Asparagus and Bean Gratin with a small green salad on the side, or serve it when guests are over with a gorgeous, chilled Picpoul de Penet , which happens to complement fish and seafood splendidly. However and whenever you make this recipe, I’m certain it will soon be at the top of the list of your go-to recipes.
Bon appetite 🙂
*picture taken from the Sainsbury magazine
Smoked Haddock, Asparagus and Bean Gratin
Equipment
- Electronic digital scales
- 1 Mixing Bowl
- Whisk
- Shallow Fry Pan
- Medium Saucepan
- Gratin Baking Dish
Ingredients
- 200 - 240 grams Smoked Hddock Fillets [7 - 8 1/2 ounces] these can be skin on as you can remove the skin after poaching
- 125 grams Asparagus [4 1/2 ounces], cut into 2 - 2 1/2 cm pieces [1-1 1/2 inches] substitute with brocolli, peas, fennel, cauliflower Note 1.
- 1-2 Leeks, thinly sliced white bits [95 grams] 3 1/3 ounce
- 1-2 Garlic cloves [8 - 10 grams] Note 2
- 1 knob Ginger Root, grated [10 grams] about the size of your thumb
- 250 ml Vegetable stock Note 3
- 3 Tablespoon Butter + extra for step 3
- 3 Tablespoon Flour
- 3 Tablespoon Creme Fraiche or light soured cream
- 50 grams Good quality Blue Cheese [optional] 1 3/4 ounces
- 400 gram Tin or jar of Butter Beans, drained and rinsed [14 ounces] Note 4
- 1/2 - 1 teaspoon To taste, fresh tarragon, minced finely [extra for garnish] you can use dried tarragon, but you may need a bit more, depending on your taste
- 20 - 30 grams Dried breadcrumbs - depending on the dish you are baking the gratin in 2 - 3 Tablespoons
- 35 grams Grated Parmesan or Cheddar about 2 Tablespoons
- Salt & White pepper to taste
Instructions
- ** If you are making your own vegetable stock [see Note 3], get this on the heat now!! Preheat your oven to 200 C [395 F]
- Gather and weigh your ingredients
- Add the smoked haddock to a frying pan, cover with cold water and bring to a simmer and poach the fish for 3-4 minutes, or until the fish starts to flake. Lift the fish out to a plate. ~When it is cool enough to handle, remove the skin if applicable and fake the fish into chunks and set aside. Discard the fish water and wipe the pan with a paper towel.
- Add the sliced leeks to the fry pan and add a knob of butter over medium heat. Cook the leeks until starting to wilt slightly, about 5-6 minutes. Add a ladle full of the boiling stock into the pan and add your vegetables, continue cooking for another 3-4 minutes until your vegetables are soft-ish [Note 5] Drain and set aside.
- Now to make your roux - add the 3 Tablespoons butter to the saucepan, over medium heat. Using your whisk, start stirring the butter and with the other hand, pour in the 3 Tablespoons of flour- whisk into a nice, creamy paste and cook for a couple of minutes, stirring constantly [ long enough to cook out the flour taste]- turn the heat down to low/low-medium
- ** [add the cooked garlic clove and smash it now in the pan] Add the 250 ml stock + the gratd ginger root and stir - you want this to be a creamy consistency [add/make more roux if required, but you don't want this to get too thick- err on the side of caution and keep it thinner versus thicker, if that makes sense as it will thicken up in the cooking process]
- Stir through the blue cheese, creme fraiche [or soured cream] and add the cooked/tinned butter beans. Mix thoroughly, then add the cooked leeks, flaked fish, vegetables, tarragon and salt & white pepper.
- Meanwhile, in a separate bowl, combine the dried breadcrumbs, parmesan or cheddar cheese and a pinch or tow of the remaining tarragon.
- Pour the fish mixture into a prepared gratin dish. Sprinkle the breacrumb/cheese mixture over the top and place in the oven on the middle rack. Cook for 15-20 minutes until the sauce is bubbling slightly and the top is golden.
