Smoked haddock & Jerusalem artichoke gratin recipe | Good Food
This fish bake is a flavoursome warmer and uses dense Jerusalem artichokes in place of potatoes, from BBC Good Food.
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Cooking tools:
- Kitchen scale
- Chef's knife
- Peeler
- Cutting board
- Mixing bowl
- Colander
- Saucepan
- Stove
- Wooden spoon
- Measuring cup
- Oven
- Baking dish
- Baking sheet
Ingredients
- 800g Jerusalem artichoke
- squeeze lemon juice
- 25g unsalted butter plus extra for dotting
- 5 shallots finely sliced
- 2 bay leaves
- 1 large thyme sprig, leaves picked
- 250ml double cream
- 350g smoked haddock skinned and cut into 2cm cubes
- 25g white breadcrumb
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