RECIPE OVERVIEW
Single portions can be frozen before cooking in the dish you’ll serve them in. Just make sure to defrost overnight.
Ingredients Add to Shopping List
Serves: 4 people
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-
1 pinch Black Pepper
-
50 g Gubbeen Cheese
grated -
1 tbsp Horseradish
sauce -
300 g Smoked Haddock
skinned, boned and chopped -
100 ml SuperValu Cream
-
1 tbsp SuperValu Fresh Parsley Flat Leaf
finely chopped -
2 large SuperValu Rooster Potatoes
peeled, cooked and sliced -
0.5 head SuperValu Savoy Curly Cabbage
shredded
To serve
-
1 drop Balsamic Vinegar
-
1 handfull SuperValu Rocket Leaves
Method
1. Preheat the grill to high.
2. Place the chopped smoked haddock and cabbage in a medium pot. Add a cup of water and bring to the boil, then reduce the heat and simmer for 3 minutes. Drain off half the cooking liquid. Gently stir in the cream and horseradish sauce and simmer for 3 minutes more.
3. Spoon into four individual gratin dishes and arrange the cooked potatoes on top in overlapping rows. Scatter with the grated Gubbeen cheese and some freshly ground black pepper.
4. Finish under the hot grill, until the cheese is melted and golden. Garnish with the parsley and serve with a rocket salad drizzled with a little balsamic vinegar.
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