Gratin of Smoked Haddock with Rooster Potatoes & Gubbeen Cheese
4 people
40 minutes
10 minutes
Ingredients
- 0 - Balsamic Vinegar to serve
- 0 - Black Pepper
- 50 g Gubbeen Cheese grated
- 1 tbsp Horseradish
- 300 g Smoked Haddock skinned, boned and chopped
- 100 ml SuperValu Cream
- 1 tbsp SuperValu Fresh Parsley
- 0 - SuperValu Rocket Leaves to serve
- 2 large SuperValu Rooster Potatoes peeled, cooked and sliced
- 0.5 head SuperValu Savoy Curly Cabbage shredded
Method
- Preheat the grill to high.
- 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.
- 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.
- 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.
