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smoked haddock gratin

Smoked Haddock with Cauliflower and Broccoli Gratin


  • Ovenproof dish
  • Grater
  • Whisk
  • knife


  • butter to grease your ovenproof dish
  • 350 g potatoes chopped into 2cm cubes
  • 1 medium cauliflower broken into small florets
  • 1 medium broccoli broken into small florets
  • 1 heaped tbsp cornflour
  • 300 ml pouring double cream
  • 100 g cheese grated
  • 2 tbsp chopped fresh parsley
  • 500 g smoked haddock skinned and cut into very large pieces
  • 1 bunch of spring onions chopped
  • salt and freshly ground black pepper


  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Butter a large ovenproof dish.
  • Put the potatoes into salted water in a large saucepan.
  • Boil for around 4 minutes.
  • Add the cauliflower and broccoli to the pot.
  • Boil for another 4 minutes.
  • Drain well and add vegetable mix into the prepared ovenproof dish.
  • Season with salt & pepper.
  • Put the cornflour into a bowl.
  • Add cream and spring onions.
  • Whisk to combine.
  • Scatter half the cheese over the vegetable mix. Scatter over the chopped parsley.
  • Top the mixture with the haddock.
  • Pour the cream mixture over the top.
  • Scatter over the remaining cheese.
  • Bake for 20–25 minutes, until golden-brown.
  • Add more chopped parsley if you wish.