Smoked haddock pasta gratin

Name: Smoked haddock pasta gratin
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 60 g unsalted butter; 1 onion, finely diced; 50 g plain flour; ¼ tsp ground nutmeg; 1 L milk; 240 g packs smoked haddock fillets, cut into bitesized pieces; 500 g pack fresh fusilli; 25 g pack flat leaf parsley, leaves only, finely chopped; 5 tbsp panko; 30 g Gruyère or Cheddar, grated; Dressed spinach leaves, to serve; Cornichons, to serve

Proper comfort food and a fabulous one to freeze, this makes the perfect cold-weather meal served with a sharply-dressed salad and some cornichons.

5 out of 5 stars(1) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves6
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

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60g unsalted butter
1 onion, finely diced
50g plain flour
¼ tsp ground nutmeg
1 L milk
2 x 240g packs smoked haddock fillets, cut into bitesized pieces
500g pack fresh fusilli
½ x 25g pack flat leaf parsley, leaves only, finely chopped
5 tbsp panko
30g Gruyère or Cheddar, grated
Dressed spinach leaves, to serve
Cornichons, to serve

Preheat the oven to 200°C, gas mark 6. Melt the butter in a large saucepan or sauté pan over a medium heat and fry the onion for 5 minutes, stirring often, until soft but not coloured. Stir in the flour and nutmeg and cook for 2-3 minutes more, until the flour smells biscuity.
Increase the heat slightly, then slowly add the milk in a thin stream, stirring constantly – the mixture will seize up at first, then gradually thin out as you stir. Once all the milk is added you should have a smooth mixture that coats the back of a spoon. If it’s too thin, keep bubbling gently and stir until it thickens.
Stir through the fish, pasta and parsley, then transfer everything to a large 2L pie or gratin dish. Scatter over the breadcrumbs and cheese, then bake in the oven for 30 minutes, until the top is golden, the sauce is bubbling and the fish is opaque and flakes easily with a fork. Leave to stand for 10 minutes, then serve with dressed spinach and some cornichons.

Cook’s tip

FREEZE AHEAD

If making this to freeze, allow the white sauce to cool, then stir through the haddock, pasta and parsley. Scatter with the cheese and crumbs, then wrap well and freeze for up to 1 month. Defrost fully in the fridge, then bake as above for 35 minutes, or until golden, bubbling and piping hot in the middle. If the top starts to darken too much, cover loosely with foil and continue cooking.

Typical values per serving (excluding dressed leaves and cornichons) when made using specific products in recipe