Smoked haddock and beetroot gratin

Name: Smoked haddock and beetroot gratin
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: European, British
Ingredients: 600g beetroot; 2 tablespoons cold-pressed rapeseed oil; 200g leeks, finely chopped; 850ml milk or almond milk; 500g smoked undyed haddock; 50g unsalted butter; 2 tablespoons plain flour; Nutmeg, freshly grated (to taste); 1 tablespoon English mustard; Salt; Black pepper; 200g mature Cheddar, grated; 800g fresh spinach or chard, stalks removed

8 steps

Prep:30minCook:1h

September Perfect comfort food that's also healthy - with a smokiness from the haddock, a sweetness from the beetroot and a rich tanginess from the leeks and cheese. To reduce the dairy, we sometimes make the béchamel sauce with almond milk, and replace the butter with solid coconut oil. Feta is a good alternative to Cheddar.

Updated at: Thu, 17 Aug 2023 00:19:30 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories497.5 kcal (25%)

Total Fat29 g (41%)

Carbs21.9 g (8%)

Sugars11.9 g (13%)

Protein39.3 g (79%)

Sodium1280.3 mg (64%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

600gbeetroot

2 tablespoonsrapeseed oil

cold-pressed

200gleeks

finely chopped

850mlmilk

or almond milk

500gsmoked undyed haddock

50gunsalted butter

2 tablespoonsplain flour

Nutmeg

freshly grated, to taste

1 tablespoonenglish mustard

salt

black pepper

200gmature cheddar

grated

800gfresh spinach

or chard, stalks removed

Instructions

Step 1

Preheat the oven to 180°C/gas mark 4. Peel larger beetroot (if they are young, don't peel) and slice into 3mm discs. Place on a baking sheet, drizzle with half the rapeseed oil and season with a little sea salt and pepper. Roast for 40 minutes until the beetroot is soft and starting to curl at the edges.

Step 2

Meanwhile gently heat the remaining olive oil and fry the leeks until soft.

Step 3

Heat the milk in a medium saucepan and, just as it's beginning to bubble, add the smoked haddock. Remove from the heat and allow to stand in the hot milk for 5 minutes. Take the haddock out of the pan, put on a plate and remove the skin. Set the milk aside.

Step 4

Melt the butter in a saucepan over a medium heat, then stir in the flour until combined. Stir in the poaching milk in a steady stream until it is all incorporated and simmer gently for 2 minutes to cook the flour.

Step 5

Add the nutmeg, the mustard and plenty of black pepper. Stir in the Cheddar and leek. Mix until well-combined and remove the pan from the heat.

Step 6

Blanch the spinach or chard and drain. Leave to cool slightly, then squeeze to remove as much water as possible. Roughly chop.

Step 7

Put a layer of beetroot in the bottom of an ovenproof dish, spoon over some cheese sauce, then add a layer of flaked haddock and spinach. Repeat these layers, finishing with a layer of sauce and a scattering of freshly grated Parmesan.

Step 8

Bake in the oven for 20 minutes until golden brown.