zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Gratin of haddock, wild mushrooms & potatoes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Gratin of haddock, wild mushrooms & potatoes

    • Preparation time: 20 minutes + soaking
    • Cooking time: 40-45 minutes
    • Total time: 1 hour

    Serves: 6

    Ingredients

    20g dried wild mushrooms
    1½ tbsp olive oil
    350g chestnut mushrooms, sliced
    10g unsalted butter, plus extra for greasing
    650g fillet of haddock, skin removed
    700g potatoes, such as Maris Piper
    Freshly grated nutmeg
    500ml double cream
    1 clove garlic, finely sliced
    25g Cheddar, grated
    10g Parmigiano Reggiano, finely grated

     

    Method

    1. Put the wild mushrooms in a bowl and pour over enough boiling water to cover. Leave to soak for 30-40 minutes. Heat the oven to 200°C, gas mark 6 and put a metal baking tray in to heat up.

    2. Heat the olive oil in a frying pan and sauté the chestnut mushrooms over a high heat. You need to cook the mushrooms until they exude all their moisture – you will see this happening – then turn up the heat to drive this moisture off (otherwise your gratin will end up grey and watery). When this has happened, add the butter for flavour. Season.

    3. Drain the wild mushrooms (the soaking liquor is good for mushroom soup) and chop any that are large. Cut the fish into slices about 4cm thick. Peel and slice the potatoes very finely – they really need to be wafer thin. It’s best if you do it with a mandolin as it takes much longer working with a knife.

    4. Put half the potatoes into a large, shallow, buttered gratin dish – enamel, cast iron or copper work well as they conduct the heat, ceramic ones don’t work as well. Season them as you go and sprinkle with a little nutmeg. Spoon the mushrooms on top.

    5. In a saucepan, heat the cream and the garlic to boiling and pour half over the vegetables. Lay the fish on top, followed by the rest of the potatoes, (again, seasoning and sprinkling with a little nutmeg). Pour the rest of the hot cream on top of this and scatter on the cheese. Slide this onto the hot baking tray in the oven and bake for 40-45 minutes, until the potatoes are tender and the surface is golden and bubbling

     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary