Meal Planner

Haddock gratin


Preparation time: 10 minutes

Cooking time: 40 minutes


Serves: 4 people

  • 0 - Balsamic Vinegar
    to serve
  • 0 - Black Pepper
  • 50 g Gubbeen Cheese
  • 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


  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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