Smoked Haddock & Grainy Mustard Gratin
In need of a comforting midweek meal? Look no further with this simple and creamy fish gratin to feed the whole family.
450G Cornalls smoked haddock fillets, skinned
300ml half fat crème fraiche
2 tbsp grainy mustard
2 tbsp chopped parsley
4 tbsp grated mature Cheddar cheese
4 tbsp fresh breadcrumbs
2 tbsp grated Parmesan cheese
175G dried linguine
Step 1
Preheat the oven to 190C/gas mark 5 and bring a large pan of saucepan of water to the boil, adding a good pinch of sea salt and a little olive oil.
Step 2
Add the linguine and cook for 10 minutes until just al dente, tender but firm to the bit.
Step 3
Pin-bone the haddock fillets, cut each into large pieces and arrange in an ovenproof gratin dish.
Step 4
Mix together the crème fraiche, mustard, parsley and Cheddar. Spoon this mixture over the fish.
Step 5
Mix together the breadcrumbs and the Parmesan and sprinkle over the top of the fish.
Step 6
Bake to 12-15 minutes, or until the fish is cooked and the topping is golden-brown to serve with the linguine.