Smoked Haddock Gratin

Delicious and simple Friday night supper.


  • Smoked haddock
  • 250g Crème fraiche
  • Pepper
  • Bag baby Spinach
  • Cheddar cheese
  • Panko breadcrumbs


  1. Poach haddock in the bag in boiling water for 3 minutes.
  2. Take out of the bag and remove skin, then flake into the crème fraiche with fresh ground pepper.
  3. Cook spinach and drain well, squeeze out excess water and lay in the bottom of an ovenproof dish, top with the haddock mix and grated cheese and panko breadcrumbs.
  4. Bake at 180°C for 25 minutes until breadcrumbs are golden and it is piping hot.