Smoked haddock, savoy cabbage and potato gratin recipe
Smoked haddock, savoy cabbage, and potatoes in a creamy gratin—perfect for winter. Easy to make, serves 6.Comforting and delicious!
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.deliciousmagazine.co.uk.
Cooking tools:
- Baking dish
- Citrus press
- Grater
- Kitchen scale
- Saute pan
- Lidded frying pan
- Lidded saucepan
- Colander
- Oven
- Pitcher
- Measuring cup
- Wooden spoon
- Chef's knife
- Cutting board
- Fork
Ingredients
- 1.2kg red-skinned potatoes, chopped into small chunks
- 500g undyed smoked haddock fillets
- 600ml whole milk
- 1 bay leaf
- 75g butter
- 1 small savoy cabbage, outer leaves discarded, rest finely sliced
- Good grating nutmeg
- Juice 1 lemon
- 50g plain flour
- 50ml double cream
- Handful fresh parsley, finely chopped
- 2-3 handfuls dried breadcrumbs
- 30g gruyère cheese, grated
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