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Toulouse Women's International Group


Gratin of Smoked Haddock with Toasted Brioche

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
40g flour
500ml Milk
2 tbsp Parsley, finely chopped
4 tbsp double cream
2 tbsp Gruyère, grated
Sliced Brioche

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.