Smoked haddock loins & white bean gratin

Name: Smoked haddock loins & white bean gratin
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 20 g butter; 2 leeks, finely sliced; 3 tbsp olive oil; 260 g pack spinach; 400 g can haricot beans, drained and rinsed; 200 g creme fraiche; 20 g pack fresh tarragon, finely chopped; 260 g Waitrose 1 Smoked Haddock Loins; 130 g Cooks' Ingredients Lemon & Pepper Crust; 30 g Parmigiano Reggiano, grated; 4 Clarence Court Burford Brown Eggs, optional

Flaky fish topped with a lemon and pepper crust – matched perfectly with the smooth buttery texture of white beans flavoured with fresh tarragon. This dish is even more delicious adorned with a poached egg, if you like.

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Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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20g butter
2 leeks, finely sliced
3 tbsp olive oil
260g pack spinach
2 x 400g can haricot beans, drained and rinsed
200g creme fraiche
20g pack fresh tarragon, finely chopped
2 x 260g Waitrose 1 Smoked Haddock Loins
½ x 130g Cooks' Ingredients Lemon & Pepper Crust
30g Parmigiano Reggiano, grated
4 Clarence Court Burford Brown Eggs, optional

Preheat the oven to 200°C, gas mark 6. Heat the butter with 1 tbsp olive oil in a large sauté pan. Add the leeks and cook gently for 5 minutes until softened but not coloured, then add the spinach and stir to wilt. Remove the pan from the heat.
Add the beans to the pan along with the crème fraîche, seasoned with freshly ground black pepper. Stir through the tarragon.
Divide the beans between 4 individual baking dishes and top with the smoked haddock. Combine the crust mixture with the Parmigiano Reggiano and scatter over the fish and beans.
Drizzle with the remaining olive oil, and bake in the oven for 25 minutes until golden and the fish begins to flake. Serve topped with a poached egg, if you wish.

Typical values per serving when made using specific products in recipe