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Cheesy seafood gratin

We used salmon and haddock in this creamy oven bake, but use your favourite fish of choice

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 578
  • Carbohydrates 19
  • Saturated Fat 14
  • Sugar 11
  • Protein 41
  • Fat 37
  • Fibre 5
  • Salt 3

Nutrition per serving

  • Calories 578
  • Carbohydrates 19
  • Saturated Fat 14
  • Sugar 11
  • Protein 41
  • Fat 37
  • Fibre 5
  • Salt 3

Ingredients

  • 2 tsp olive oil
  • 3 leeks, halved and thinly sliced
  • ½ small pack parsley, finely chopped
  • 250g fish pie mix (ours contained haddock and salmon)
  • 2 tsp wholegrain mustard
  • 350ml pot cheese sauce
  • wholemeal bread to serve

Method

  1. Heat oven to 200C/180C fan/gas 6 and heat the oil in a large frying pan. Add the leeks and some seasoning, and cook for 10 mins until really soft. Stir in half the parsley and spoon into 2 gratin dishes.

  2. Divide the fish between the 2 dishes, mix the mustard into the cheese sauce and spoon over the top of the fish. Place on a baking tray and cook for 15 mins – you can put the bread in the oven to warm through for the last few mins if it is a little stale. Remove the bread from the oven and turn the grill on to brown the tops of the gratin for 2 mins, then remove from the oven. Scatter the gratin with the remaining parsley and serve with chunks of bread to mop up.

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