Gratin of Smoked Haddock with Toasted Brioche
Ingredients (serves four)
2 large smoked haddock fillet
60g unsalted butter
250g leeks, white part only, cut into 1cm dice
2 tbsp Parsley, finely chopped
4 tbsp double cream
2 tbsp Gruyère, grated
1.To make the smoked haddock gratins; preheat the oven to 200C/gas 6.
2.Put the fish fillets into the oven for 5 minutes, then remove from the oven and remove all the bones and the skin. Flake the fish.
3.Heat the butter in a pan and cook the diced leeks for a few minutes until softened.
4.Stir in the flour and cook gently for 30 seconds.
5.Add the milk stirring continuously until the sauce is thick. Continue cooking for a few minutes, then add the flaked fish and the parsley.
6. Preheat the grill to hot.
7. Spoon the mixture into individual ramekins. Put a tablespoon of cream on top of each, then the grated Gruyère. Grill for 1 minute until browned
8. To serve; cut the brioche into slices and toast until golden. Serve the smoked haddock gratins with the toasted brioche.