By Jillian Adamson
G - Smoked Fish Gratin, Spring Onion Mash & Garlicky Greens
A straightforward supper with rich, creamy flavour. You'll bake smoked fish in a mustardy béchamel sauce topped with crispy golden breadcrumbs. Serve with spring onion mash and garlicky greens.
Updated at: Thu, 17 Aug 2023 14:10:31 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
Moderate
Glycemic Load
46
High
Nutrition per serving
Calories1012.6 kcal (51%)
Total Fat63.3 g (90%)
Carbs66.5 g (26%)
Sugars12.4 g (14%)
Protein45.7 g (91%)
Sodium1900.2 mg (95%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Step 2
Boil a kettle.
Step 3
Melt 30g butter in a pot over a medium heat.
Step 4
Once melted, add 30g flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux.
Step 5
Add 350ml milk and whisk for 5 min or until a smooth, thick sauce remains.
Step 6
Remove from the heat and stir through the wholegrain mustard and a grind of pepper – this is your mustard béchamel sauce.
Step 7
Grate the cheddar cheese.
Step 8
Add the smoked basa to an oven-proof dish and pour over the mustard béchamel sauce.
Step 9
Scatter the grated cheddar cheese and panko breadcrumbs over the top. Put the dish in the oven for 20 min or until it's bubbling and golden – this is your smoked fish gratin.
Step 10
Meanwhile, peel and chop the potatoes into rough, bite-sized pieces.
Step 11
Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat.
Step 12
Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender.
Step 13
Once done, drain then return the potatoes to the pot to steam dry.
Step 14
While the potatoes are cooking, trim, then slice the spring onions finely.
Step 15
Peel and finely chop (or grate) the garlic.
Step 16
Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips.
Step 17
In a separate large, wide-based pan (preferably non-stick), heat a knob of butter and a drizzle of olive oil over a medium-high heat.
Step 18
Once hot, add the chopped garlic and shredded spring greens with a pinch of salt and cook for 4 min or until cooked with a slight bite – these are your garlicky greens.
Step 19
Return the drained potatoes to a low heat with a knob of butter and a splash of milk.
Step 20
Season with a pinch of salt and mash until smooth. Add the sliced spring onions and give it a good mix up – this is your spring onion mash.
Step 21
Once done, serve the smoked fish gratin with the spring onion mash and garlicky greens to the side.
Step 22
Enjoy!
