Fish Gratin

 

4-5 peeled and slices potatos
1 large leek cut diagonally ½cm thick slices
2-3 haddock filets cut into 1cm pieces
200-300 ml white gravy (white Bisto)
100g grated extra mature cheddar
1 stock cube
Herbs to taste

Add the stock cube to hot water and add some herbs to taste (salt, pepper, garlic, mixed herbs, paprika) and parboil the potatos for max 3 minutes. Remove potatoes but add the leek just in and out don’t let it boil.
While the potatos are cooking make the gravy and add the cheese ensure its not too tick.
Grease the gratin dish then lay 1 layer of potatos (use ½), 1 layer of fish (use it all), 1 layer of leek (use it all). Poor ½ the gravy over the dish; then finish the last layer of potatoes. Add the remainder of gravy but don’t let it run over.
If you don’t have a lid put some foil over and place in a 200° oven for 45 minutes, then remove the lid or foil and bake for another 15 minutes.
Served with peas or broccoli.

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One thought on “Fish Gratin

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