Smoked Haddock, Asparagus and Bean Gratin
A comforting smoked haddock, asparagus and white bean gratin – a creamy, protein-packed fish bake that’s perfect for an easy family dinner or a healthy weeknight meal, packed with Superfoods
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.
Notes
Note 1. Substitute with whatever soft veg is in season [not root veg] and use the same quantities.
Note 2. Add the peeled cloves to your vegetable stock. After you drain the stock, pick up the cooked garlic clove with a spoon and smash it in the bottom of the clean, large saucepan or bowl you will be using to finish making the gratin. Please note, I do not use stock cubes or ready-made stock; if you are using a pre-made product, mince the garlic and add it to step 3
Note 3. Place the leek tops, veg scraps and peels into a clean saucepan and pour enough water over the vegetables to cover and put over medium/medium high heat and bring to the boil. Let it boil genty for 30 + minutes. Drain the liquid into a clean bowl, set aside and discard the cooked vegetable bits or use them in your compost.
Note 4. If you are using dried beans, soak them in cold water in a bowl or pan, placed in the fridge for at least 3 hours, then boil till soft- dried butter beans double in weight when cooked and you want 150 grams dried [5 1/3 ounces].
Note 5. If you are using peas as one of your vegetabes, skip this step as you will add the peas just at the end, mixing into the main just before you pour the mixture into the gratin dish- Step 9.