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Smoked haddock, black pudding and leek gratin in a rectangle Staub dish with a bowl of broccoli and green beans on the side.

Smoked Haddock, Black Pudding and Leek Gratin

By: Deborah
This rich and comforting smoked haddock, black pudding and leek gratin combines flaky smoked haddock, spiced black pudding, and sweet leeks in a creamy sauce. An easy yet elegant dish — perfect for a cosy dinner or weekend indulgence.
PREP: 20 minutes
COOK: 1 hour
TOTAL: 1 hour 20 minutes
Course: Main
Cuisine: French
Servings: 4 people
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Equipment

Ingredients

  • 350 g (12.3 oz) potatoes (I like Maris Piper or King Edward) peeled and cut into 5mm slices
  • a tiny pinch of grated nutmeg
  • 1 sprig of thyme
  • 1 clove garlic crushed
  • 250 ml (1 cup) double cream (I use Elmlea to reduce calories!)
  • 125 ml (½ cup) milk (I use semi-skimmed)
  • salt and freshly ground black pepper
  • 25 g (0.9 oz) butter
  • 250 g (8.8 oz) smoked haddock (preferably undyed, naturally smoked) cut into 1cm pieces
  • 175 g (6.2 oz) leeks trimmed and sliced into 5mm half rings
  • 125 g (4.4 oz) black pudding quartered lengthways then cut into chunks
  • green vegetables or a green salad to serve

Instructions

  • Start by putting the potato, nutmeg, thyme, garlic, cream and milk in a saucepan with a pinch of salt and pepper. Cover and bring up to a gentle simmer, then set aside to infuse.
  • Preheat the oven to 180C/160C fan/gas 4.
  • Melt the butter in a frying pan over a medium heat. Add the fish, leeks and black pudding and sweat gently to soften for 8 to 10 minutes, stirring occasionally, then season with salt and pepper.
  • Transfer the fish mix to a 1 litre pie dish. Remove the sprig of thyme from the potato and layer the discs of potato over the fish mix in the pie dish. Pour the creamy milk from the saucepan over the potato and fish. Bake in the oven for 40 to 45 minutes until golden on top and bubbling.
  • Serve with green vegetables or a green salad.

Notes

  • Gratin toppings - try sprinkling panko breadcrumbs over the potatoes for crunch. Grated mature cheddar, gruyere or parmesan will enrich the topping.
  • Fish options - try using poached salmon or smoked mackerel for a twist.
  • This smoked haddock, black pudding and leek gratin recipe is easily adapted if you’re cooking for less or more people.

 

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Nutrition

Calories: 566kcal | Carbohydrates: 26g | Protein: 26g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 570mg | Potassium: 833mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1926IU | Vitamin C: 24mg | Calcium: 154mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, gratin recipe, Rachel Allen, Recipes from My Mother, smoked fish gratin, winter warmer
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