Smoked haddock, asparagus and bean gratin recipe
Gently smoked fish melds with creamy beans, asparagus and a light sauce under a cheesy crust, in what is essentially a savoury crumble
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 240g skinless smoked haddock fillets
- 125g asparagus, roughly chopped
- 1 large or 2 medium leeks, thickly sliced
- 250ml vegetable stock (made using ½ stock cube)
- 1 tbsp cornflour
- 3 tbsp lighter crème fraîche
- 1 x 400g tin butter beans, rinsed and drained
- 30g dried breadcrumbs
- 35g grated Parmesan or cheddar
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