Haddock gratin with cheddar, mustard and beetroot
Sharp piquant beetroot balances against this creamy fish dish with hints of Dijon mustard and rich Imokilly cheddar for added flavour
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
20
MINUTES
Ingredients
6 x 175g pieces of haddock
salt
pepper
225g cheddar cheese, grated
1Â tbsp Dijon mustard
4Â tbsp cream
ovenproof dish 21.5 x 25.5cm
For the piquant beetroot:
675g beetroot cooked
15g butter
saltÂ
pepper
a few drops of lemon juiceÂ
a sprinkle of sugarÂ
140-175ml cream
1-2 tsp finely chopped chives
Method
Preheat the oven to 180ËC.
Season the fish with salt and freshly ground pepper.
Arrange the fillets in a single layer in an ovenproof dish. Mix the grated cheese with the mustard and cream and spread carefully over the fish. It can be prepared ahead and refrigerated at this point.
Cook in a preheated oven for about 20 minutes, or until the fish is cooked and the top is golden and bubbly. Flash under the grill if necessary.
Peel the beetroot. Use rubber gloves for this operation if you are vain! Chop the beetroot flesh into cubes.
Melt the butter in a sauté pan, add the beetroot and toss, add the freshly squeezed lemon juice and cream, allow to bubble for a few minutes. Season with salt and freshly ground pepper and sugar.
