Haddock gratin with cheddar, mustard and beetroot

Recipe by: Darina Allen

Sharp piquant beetroot balances against this creamy fish dish with hints of Dijon mustard and rich Imokilly cheddar for added flavour

Haddock gratin with cheddar, mustard and beetroot

SERVES

6

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

20

MINUTES

Ingredients

  • 6 x 175g pieces of haddock

  • salt

  • pepper

  • 225g cheddar cheese, grated

  • 1 tbsp Dijon mustard

  • 4 tbsp cream

  • ovenproof dish 21.5 x 25.5cm

  • For the piquant beetroot:

  • 675g beetroot cooked

  • 15g butter

  • salt 

  • pepper

  • a few drops of lemon juice 

  • a sprinkle of sugar 

  • 140-175ml cream

  • 1-2 tsp finely chopped chives

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