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Smoked Haddock, Black Pudding and Leek Gratin

Deborah
If you love cullen skink, you'll love this gratin dish with the addition of black pudding.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main
Cuisine British
Servings 4 people

Ingredients
  

  • 350g g potatoes peeled and cut into 5mm slices
  • a tiny pinch of grated nutmeg
  • 1 sprig of thyme
  • 1 clove garlic crushed
  • 250ml double cream (I use Elmlea to reduce calories!)
  • 125ml milk (I use semi-skimmed)
  • salt and freshly ground black pepper
  • 25g butter
  • 250g smoked haddock cut into 1cm pieces
  • 175g leeks sliced into 5mm half rings
  • 125g black pudding quartered lengthways then cut into chunks
  • green vegetables or a green salad to serve

Instructions
 

  • Start by putting the potato, nutmeg, thyme, garlic, cream and milk in a saucepan with a pinch of salt and pepper. Cover and bring up to a gentle simmer, then set aside to infuse.
  • Preheat the oven to 180C/160C fan/gas 4.
  • Melt the butter in a frying pan over a medium heat. Add the fish, leeks and black pudding and sweat gently to soften for 8 to 10 minutes, then season with salt and pepper.
  • Transfer the fish mix to a 1 litre pie dish. Remove the sprig of thyme from the potato and layer the discs of potato over the fish mix in the pie dish. Pour the creamy milk from the saucepan over the potato and fish. Bake in the oven for 40 to 45 minutes until golden on top and bubbling.
  • Serve with green vegetables or a green salad.

Notes

  • This smoked haddock, black pudding and leek gratin recipe is easily adapted if you’re cooking for less or more people.

 

You might also like to try:
Keyword comfort food, potatoes, Rachel Allen, Recipes from My Mother, stornoway black pudding, winter warmer