Name: Haddock & leek au gratin with sweetcorn mash
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 2
Cuisine: British
Ingredients: 350g potatoes quartered; 195g can sweetcorn in water; 240g bag ready-washed spinach; 2 leeks thickly sliced; 300ml skimmed milk plus 3 tbsp; 15g unsalted butter; 15g plain flour; ½ tsp English mustard; 75g mature reduced-fat cheese grated; 2 x 125g fillets of skinless haddock

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Haddock & leek au gratin with sweetcorn mash

Haddock & leek au gratin with sweetcorn mash

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4.2 out of 5.22 ratingsRate

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Leek and spinach are layered up with white fish fillets and cheese sauce then topped with golden mash in this delicious, low-fat oven bake.

Freezable

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Ingredients

Nutrition

Units:

MetricUS

350g potatoes

quartered
195g can sweetcorn

in water
240g bag ready-washed spinach
2 leeks

thickly sliced
300ml skimmed milk

plus 3 tbsp
15g unsalted butter
15g plain flour
½ tsp English mustard
75g mature reduced-fat cheese

grated
2 x 125g fillets of skinless haddock

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Nutrition: per serving

kcal618
fat13g

low
saturates6g
carbs70g
sugars20g
fibre11g
protein50g
salt2.1g

Method

step 1

Heat oven to 200C/180 fan/gas 6. Boil the potatoes for 15-20 mins until tender, then drain. Reserve 3 tbsp corn and blitz the rest (with its juice) using a hand blender or a food processor until completely smooth, then mash into the potatoes. Cook the spinach following pack instructions – if you have a microwave, choose this method.
step 2

Put the leeks in a pan with the 300ml milk and the butter. Cook gently, part-covered, for 8 mins until the leeks are tender. (Keep an eye on things as milk can easily boil over.) Mix the 3 tbsp milk with the flour and mustard, then stir into the leek mixture – keep stirring until thickened. Take off the heat and stir in three-quarters of the cheese.
step 3

Squeeze as much liquid as you can from the spinach, then arrange on the base of 2 gratin dishes. Place a fish fillet on top of each, then spoon over the leek & cheese sauce. Top with the sweetcorn mash. Mix the remaining corn and cheese, and scatter on top. Place the dishes on a baking tray and cook for 25 mins until the fish flakes when tested and the top is golden.

Recipe from Good Food magazine, August 2014

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A star rating of 4.2 out of 5.22 ratings

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