Try this wonderful recipe for Gratin of Arbroath Smokies from the kitchen of our Cheltenham restaurant, No.131. A warming and simple baked smoked haddock dish, perfect for a mid-week supper that the whole family can enjoy.
400g Natural Smoked Haddock
60g Unsalted Butter (plus extra for the leeks)
500g Leeks, sliced
Large Bunch of Fresh Parsley, chopped
50g Plain Flour
500ml Whole Milk
120ml Double Cream
100g Gruyere (or Cheddar), grated
Preheat the oven to 190°c
Begin by poaching the boneless and skinned haddock in the milk for approximately eight minutes until the meat flakes away easily. Remove the fish from the pan with a slotted spoon, reserving the poaching milk.
In a separate pan sweat off the leeks with a knob of butter until translucent, add the chopped parsley then set aside.
In another pan, make your white sauce. Melt the butter before adding the flour, cooking it off slightly. Slowly add the reserved poaching milk from the haddock, stirring briskly with a whisk as the sauce thickens. Season to taste. Add the cooked fish and leeks.
Pour the mixture into a baking dish. In a bowl mix together the cream and Gruyere before pouring over the top of the fish mix.
Bake in the preheated oven for 15 minutes or until golden and crisp on top, and piping hot throughout.
Serve with crusty bread.