in Recipes

Gratinated haddock fillet on a bed of spinach and vegetables

updated

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Ingredients for 2 servings:

  • 300 g haddock fillet(s)
  • 400 g leaf spinach, fresh or frozen
  • 100 g carrot(s)
  • 100 g leek, white part
  • 2 stalk(s) celeriac
  • 50 g butter
  • 100 g Gruyère, grated
  • 100 cl crème fraîche
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

alternatively cod or pollock

Cut the carrots, leeks, and celery into julienne strips and sauté in butter. Wash the spinach and let it wilt in the butter until it’s dripping wet. Mix it with the vegetables and season with salt and pepper. Transfer the vegetables to an ovenproof dish. Season the fish fillets with salt and pepper and briefly sauté them in butter, then place them on top of the vegetable mixture and sprinkle with crème fraîche and Gruyère. Bake in a preheated oven at 200°C (400°F) for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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