Haddock and Leek Gratin

Ingredients

• 600 g haddock fillets
• 3 leeks
• 400 ml whole milk
• 40 g butter
• 40 g plain flour
• 100 g cheddar cheese
• 50 g breadcrumbs
• 1 tsp Dijon mustard

Method

1. 1

   Preheat the oven to 190°C (fan 170°C). Slice the leeks and wash well. Cook in a pan with a little butter for 5 minutes until softened. Season and spread into a large gratin dish.

2. 2

   Poach the haddock fillets in the milk in a wide pan for 5 minutes over a gentle heat. Lift out the fish, reserving the milk. Flake the fish over the leeks, removing any skin and bones.

3. 3

   Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the warm poaching milk to make a smooth sauce. Simmer for 3 minutes until thickened.

4. 4

   Stir in the Dijon mustard and half the cheddar. Season well and pour the sauce over the fish and leeks.

5. 5

   Mix the remaining cheddar with the breadcrumbs and scatter over the top.

6. 6

   Bake for 20–25 minutes until golden and bubbling. Serve with steamed greens.