Cabbage, smoked haddock & butter bean gratin

Name: Cabbage, smoked haddock & butter bean gratin
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 750 ml fish stock, made with a cube; 240 g pack 2 traditionally smoked haddock fillets; 1 large Savoy cabbage, cored, hard ribs removed; 60 g butter; 60 g plain flour; 100 ml double cream; 175 g mature Cheddar, grated; 400 g Duchy Organic Butter Beans, drained and rinsed; 35 g Cooks’ Ingredients Dried White Breadcrumbs; English or Dijon mustard, to serve (optional)

Warming wintry fare at its best. Enjoy with a dollop of mustard, or stir a little into the cheesy sauce at the end of step three. It’s a generous dish to serve six, or would easily suit four, with leftovers. Find more cabbage and fish recipe inspiration.

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Serves6
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

750ml fish stock, made with a cube
240g pack 2 traditionally smoked haddock fillets
1 large Savoy cabbage, cored, hard ribs removed
60g butter
60g plain flour
100ml double cream
175g mature Cheddar, grated
2 x 400g Duchy Organic Butter Beans, drained and rinsed
35g Cooks’ Ingredients Dried White Breadcrumbs
English or Dijon mustard, to serve (optional)

Warm the stock in a saucepan to a gentle simmer, lower the haddock in and gently poach for 5 minutes. Scoop the fish out and onto a plate, reserving the stock. Tear the cabbage leaves, boil in a pan of salted water for 3-4 minutes, then drain in a colander and refresh under cold water. When cool enough to handle, squeeze as much water out as you can.
Melt the butter in a large saucepan. Stir in the flour, then cook for about 2 minutes, until smelling nutty. Gradually stir in the reserved stock and incorporate well before adding more.
Stir in the cream, and allow to bubble for a few minutes more, until thickening. Take the pan off the heat and stir in three quarters of the cheese. Preheat the oven to 220ºC/200ºC fan/gas 7.
Tip the butter beans and cabbage into the sauce and toss to coat. Flake in the fish and fold through. Tip into a medium ovenproof dish, about 2L capacity. Top with the breadcrumbs and remaining cheese, then bake for about 20 minutes, until golden and bubbling. Allow the dish to sit for 5-10 minutes, then serve with mustard on the side, if liked.

Cook’s tip

Prep, cool, cover and chill the gratin up to 3 days ahead. On the day, preheat the oven to 200ºC/180ºC/gas 6 and bake for 30-40 minutes until bubbling and golden on top.

Typical values per serving when made using specific products in recipe