Comté, smoked haddock and chorizo gratin recipe
Smoked haddock and chorizo are already a match made in heaven… but they are rendered utterly celestial with the addition of melted Comté!
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 tasteoffrancemag.com.
Ingredients
- 600g Maris Piper potatoes, peeled and sliced into 3mm thick discs
- 100g chorizo (spicy or sweet), skin removed, chopped into 1cm cubes
- 10g unsalted butter
- 200g banana shallots, peeled and thinly sliced
- 2 garlic cloves, crushed
- 2 slightly rounded teaspoons plain flour
- 150ml dry white wine
- 240g skinless smoked haddock, cut into 3cm pieces
- 25g flat leaf parsley, leaves roughly chopped
- 300ml double cream
- 150g young Comté (4 to 8 -month), coarsely grated
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