Smoked haddock, prawn and spinach gratin
This is definitely one of those 'sea-food and eat it' recipes! It's truly tasty and never fails to impress.
A no-fuss, light fish dish that’s highly nutritious due to the secret stash of super spinach. Full of bone-strengthening calcium, zingy lemon and tasty tomatoes. This will be a guaranteed Positive Pause favourite on your supper menu.
Make sure your fish is from a sustainable source.
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
400g fresh spinach
butter, for greasing
400g smoked haddock, skinned and cut into portions (defrost if frozen)
180g cooked prawns (defrost if frozen)
12 cherry tomatoes
For the topping:
300ml crème fraiche
juice ½ lemon
100g cheddar cheese, grated, plus extra for topping
a handful of fresh chives, or 3 spring onions, finely chopped
small grating of nutmeg
sea salt and black pepper to taste
Method
Preheat the oven to 180c fan. In batches, place the spinach in a large colander in the sink and slowly pour over a kettle of hot water, to wilt the spinach. Cool it again under cold water, then squeeze out as much liquid from the spinach as possible.
Butter a medium gratin dish. Roughly chop the spinach and scatter evenly over the base of the dish. Season with salt and plenty of pepper.
Lay on the prawns and cover with the haddock fillets, skin side down. Nestle the tomatoes among the haddock fillets.
Mix all the ingredients for the topping in a small bowl and season with lots of pepper and a little salt. Dollop and spread the topping over the fish and spinach. Grate extra cheese to cover everything and bake for between 30 minutes until bubbling and golden brown. If the cheese hasn’t browned, then finish under the grill to give it some colour.