Mary Berry Smoked Haddock And Spinach

Delve into the comforting flavors of Mary Berry's Smoked Haddock and Cauliflower Gratin, a dish that perfectly blends the heartiness of a fish pie with the creamy, cheesy delight of cauliflower cheese. This recipe, featured in "Mary Berry Everyday," showcases Mary Berry's talent for creating simple yet delicious meals suitable for any day of the week.

Mary Berry's Smoked Haddock and Cauliflower Gratin: A Cozy, Comforting Delight

Brief Description of the Recipe Mary Berry's Smoked Haddock and Cauliflower Gratin is an easy-to-make, comforting dinner recipe that combines the savory flavors of smoked haddock with the creamy texture of cauliflower, all topped with a golden cheese crust. It's a dish that can be prepared ahead of time, making it perfect for entertaining.

Cultural or Historical Context This recipe is a testament to Mary Berry's expertise in British cuisine, offering a modern twist on traditional ingredients. Smoked haddock is a staple in British kitchens, known for its rich flavor and versatility. This dish, featured in Mary Berry's book "Mary Berry Everyday," reflects her approach to creating classic favorites for the whole family to enjoy.

Ingredients List

• Butter for greasing
• 350g potatoes, peeled and cubed
• 1 medium cauliflower, broken into florets
• 1 heaped tablespoon cornflour
• 300ml pouring double cream
• 100g Gruyère cheese, grated
• 2 tablespoons chopped parsley
• 2 tablespoons snipped chives
• 500g undyed smoked haddock fillets, skinned and cut into pieces
• A dash of paprika
• Salt and freshly ground black pepper

Preparation Instructions

1. Start by preheating your oven and greasing your baking dish with butter.
2. Boil cubed potatoes for a few minutes before adding cauliflower florets to the pot. Continue to boil until just tender.
3. In the prepared baking dish, layer the boiled potatoes and cauliflower. Season well.
4. Combine cornflour and cream, adding seasoning to taste. Pour this mixture over the layered vegetables.
5. Sprinkle half of the grated cheese over the top, followed by the herbs and haddock pieces. Cover with the remaining cheese and a dusting of paprika.
6. Bake until golden and bubbling, serving warm for a delightful meal.

Storage and Reheating

This gratin is best enjoyed fresh but can be stored in the refrigerator for up to two days. For reheating, cover with foil and warm in the oven until heated through. Avoid microwaving to preserve the dish's texture.

Nutritional Information

A serving provides a good balance of protein from the haddock, vitamins and minerals from the vegetables, and calcium from the cheese. The cream adds richness but also calories; for a lighter version, consider using a reduced-fat cream.

FAQ about Mary Berry's Smoked Haddock and Cauliflower Gratin

• Can I substitute the haddock? Yes, other firm white fish like cod or pollock can be used.
• Is this recipe gluten-free? Yes, by using cornflour, this gratin is naturally gluten-free.
• Can I make it ahead of time? Absolutely, prepare up to the baking step, then refrigerate and bake when ready to serve.

Original recipe by Mary Berry from "Mary Berry Everyday."

Indulge in the creamy, comforting flavors of this gratin, a perfect example of Mary Berry's ability to elevate everyday ingredients into something truly special​​​​.