POISSON FUMÉ RECIPES

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GRATIN AU POISSON FUMé (SMOKY FISH BAKE) - THE HAPPY FOODIE



Gratin Au Poisson Fumé (Smoky Fish Bake) - The Happy Foodie image

A smoky fish bake from The Little Paris Kitchen. The easy vegetable bake recipe from Rachel Khoo features smoked haddock, béchamel sauce and mature cheese.

Provided by Rachel Khoo

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield Serves 4-6 as a main course

Number Of Ingredients 1

Steps:

  • To make the béchamel sauce, melt the butter in a large pan over a medium heat. Add the flour and beat hard until you have a smooth paste. Take off the heat and leave to cool for 2 minutes, then gradually add the milk, whisking constantly. Place the pan back over a medium heat, add the onion, clove and bay leaf and simmer gently for 10 minutes, whisking frequently. If the sauce becomes too thick, whisk in a little more milk. Finish the sauce by removing the onion, clove and bay leaf, then adding the nutmeg and seasoning with salt and white pepper (although black pepper is fine if you don’t mind the speckles). Leave to cool slightly.

    Preheat the oven to 180°C.

    Slice the potatoes into ½cm-thick rounds. Cut or flake the haddock into small chunks and add to the béchamel sauce with most of the parsley (save a little for garnish). Mix together; then add the potatoes. Pour into a baking dish, sprinkle with a little grated cheese and bake for 20 minutes or until golden. Garnish with a little chopped parsley before serving.

GRATIN AU POISSON FUMé (SMOKY FISH BAKE) - THE HAPPY FOODIE



Gratin Au Poisson Fumé (Smoky Fish Bake) - The Happy Foodie image

A smoky fish bake from The Little Paris Kitchen. The easy vegetable bake recipe from Rachel Khoo features smoked haddock, béchamel sauce and mature cheese.

Provided by Rachel Khoo

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield Serves 4-6 as a main course

Number Of Ingredients 1

Steps:

  • To make the béchamel sauce, melt the butter in a large pan over a medium heat. Add the flour and beat hard until you have a smooth paste. Take off the heat and leave to cool for 2 minutes, then gradually add the milk, whisking constantly. Place the pan back over a medium heat, add the onion, clove and bay leaf and simmer gently for 10 minutes, whisking frequently. If the sauce becomes too thick, whisk in a little more milk. Finish the sauce by removing the onion, clove and bay leaf, then adding the nutmeg and seasoning with salt and white pepper (although black pepper is fine if you don’t mind the speckles). Leave to cool slightly.

    Preheat the oven to 180°C.

    Slice the potatoes into ½cm-thick rounds. Cut or flake the haddock into small chunks and add to the béchamel sauce with most of the parsley (save a little for garnish). Mix together; then add the potatoes. Pour into a baking dish, sprinkle with a little grated cheese and bake for 20 minutes or until golden. Garnish with a little chopped parsley before serving.

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