Haddock gratin with cheddar, mustard and beetroot

Method

1. Preheat the oven to 180˚C.

2. Season the fish with salt and freshly ground pepper.

3. 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.

4. 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.

5. Peel the beetroot. Use rubber gloves for this operation if you are vain! Chop the beetroot flesh into cubes.

6. 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.