BBC Food - Recipes - Creamy haddock gratins
Mornay sauce and a crunchy gratin topping combine to create a comforting fish dish. Serve with a green salad.
Ingredients
- 25g/1oz fresh white breadcrumbs
- 15g/½ oz Gruyère , finely grated
- ½ tsp dried parsley
- 300ml/10fl oz whole milk
- 1 small onion , peeled, cut into 6 wedges lengthways
- 1 bay leaf
- 2 strips lemon peel
- 450g/1lb fresh haddock fillet (or any other decent white fish with skin)
- 40g/1½oz butter
- 25g/1oz plain flour
- 2 tbsp white wine or vermouth (optional)
- 50g/1¾oz Gruyère , finely grated
- ½ tsp prepared English mustard
- 3 tbsp double cream
- salt and freshly ground black pepper
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