Best 5 Haddock Au Gratin Recipes
Haddock au gratin is a classic French dish that combines the delicate flavor of haddock with a creamy, cheesy sauce. It is a simple yet elegant dish that is perfect for a special occasion or a weeknight meal. The key to making a great haddock au gratin is to use fresh, high-quality ingredients and to cook the fish gently so that it remains moist and flaky.
Here are our top 5 tried and tested recipes!
HADDOCK AU GRATIN
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a medium or large baking dish.
- Rinse and dry fillets. Season with 1 teaspoon salt and 1/8 teaspoon pepper.
- In a skillet or frying pan, melt butter over medium heat. Saute onion in butter until golden. Stir in flour until completely incorporated. Stir in mustard, 1/2 teaspoon salt, light and heavy creams. Cook until thickened, stirring constantly. Remove from heat and stir in cheeses. Pour sauce over fish and sprinkle with paprika.
- Bake in preheated oven for 30 minutes, until brown and bubbly.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 4.4 g, Cholesterol 124.2 mg, Fat 19.5 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 11.7 g, Sodium 633.7 mg, Sugar 0.4 g
SEAFOOD AU GRATIN
A seafood casserole is a 'must' for a bountiful buffet. My father was a fisherman, so we ate fish almost every day. Over the years, I've tasted many seafood dishes, but none better than this one. -Hazel McMullin, Amherst, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Arrange fish and scallops in a greased 11x7-in. baking dish., In a small saucepan, melt 2 tablespoons butter. Stir in flour and pepper until smooth; gradually add broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 1/4 cup of each cheese; set aside. , In a small skillet, saute mushrooms in remaining butter until tender; stir into cheese sauce. Spoon over seafood. Sprinkle with remaining mozzarella, cheddar and Parmesan cheese. Cover and bake 15-20 minutes or until bubbly and fish flakes easily with a fork. If desired, top with chives to serve.
Nutrition Facts : Calories 281 calories, Fat 15g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 541mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.
SMOKED HADDOCK GRATIN
A rich and creamy fish pie that's packed with hidden vegetables like spinach and tomato - a family bake
Provided by Barney Desmazery
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Place the spinach in a large colander in a sink and carefully and slowly pour over a kettleful of hot water to wilt it. Cool again under the cold tap then squeeze out as much liquid from the spinach as possible. Butter a medium gratin dish. Roughly chop the spinach and scatter evenly over the base of the dish. Season the spinach lightly with salt and pepper and lay the haddock fillets, skinned side down on top. Nestle the tomatoes among the haddock fillets.
- Mix all the ingredients for the topping, except the breadcrumbs, in a small bowl and season with lots of pepper and a little salt. Dollop and spread the mixture over the fish and spinach. Scatter everything with the breadcrumbs and bake for 30 mins until bubbling and golden. If you like things really grilled finish for a few mins under a hot grill. Serve straight from the dish.
Nutrition Facts : Calories 523 calories, Fat 38.7 grams fat, SaturatedFat 23.1 grams saturated fat, Carbohydrate 8.3 grams carbohydrates, Sugar 4 grams sugar, Fiber 4.2 grams fiber, Protein 35.5 grams protein, Sodium 3.5 milligram of sodium
HADDOCK & LEEK AU GRATIN WITH SWEETCORN MASH
Leek and spinach are layered up with white fish fillets and cheese sauce then topped with golden mash in this delicious, low-fat oven bake.
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180 fan/gas 6. Boil the potatoes for 15-20 mins until tender, then drain. Reserve 3 tbsp corn and blitz the rest (with its juice) using a hand blender or a food processor until completely smooth, then mash into the potatoes. Cook the spinach following pack instructions - if you have a microwave, choose this method.
- Put the leeks in a pan with the 300ml milk and the butter. Cook gently, part-covered, for 8 mins until the leeks are tender. (Keep an eye on things as milk can easily boil over.) Mix the 3 tbsp milk with the flour and mustard, then stir into the leek mixture - keep stirring until thickened. Take off the heat and stir in three-quarters of the cheese.
- Squeeze as much liquid as you can from the spinach, then arrange on the base of 2 gratin dishes. Place a fish fillet on top of each, then spoon over the leek & cheese sauce. Top with the sweetcorn mash. Mix the remaining corn and cheese, and scatter on top. Place the dishes on a baking tray and cook for 25 mins until the fish flakes when tested and the top is golden.
Nutrition Facts : Calories 618 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 20 grams sugar, Fiber 11 grams fiber, Protein 50 grams protein, Sodium 2.1 milligram of sodium
SUPER QUICK SMOKED HADDOCK AND SPINACH GRATIN
This is so easy to make - one of those dishes you can throw together after coming home from a hard day at work! Nothing fancy or special about this recipe but it is tasty...
Provided by Um Safia
Categories One Dish Meal
Time 35m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 190c/gas5. Cook the spinach in a large pan for a few minutes, until it wilts. Tip into a collander and remove excess water (press gently).
- Put into an ovenproof dish or divide between 4 individual ovenproof dishes.Top the wilted spinach with the tomatoes and the smoked haddock.
- Spoon the cream over the fish and season. Spirnkle with the cheese and back for around 20 minutes.
Nutrition Facts : Calories 405.8, Fat 23.1, SaturatedFat 13.3, Cholesterol 183, Sodium 1245.3, Carbohydrate 4.4, Fiber 1.4, Sugar 1.4, Protein 44.6
Tips:
- Use fresh haddock fillets for the best flavor and texture.
- If you don't have white wine on hand, you can substitute chicken broth or water.
- To make sure the haddock is cooked through, insert a fork into the thickest part of the fish. If it flakes easily, it's done.
- Feel free to add other vegetables to the gratin, such as broccoli, cauliflower, or zucchini.
- Serve the haddock au gratin immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
Haddock au gratin is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its creamy sauce, tender fish, and crispy breadcrumb topping, it's sure to be a hit with the whole family. So next time you're looking for a new seafood recipe to try, give haddock au gratin a try. You won't be disappointed!
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