Gratin of Fish Dieppoise

This is a take on a classic old Normandy recipe – I think the original was made with sole. Here I’ve used tail end of haddock but any white fish of your choice can be used. I have always been a great admirer of Waitrose fish counters – the staff are skilled and helpful, the nearest thing to having a proper fishmonger. This recipe takes advantage of their ready-cooked, shelled mussels and ditto jumbo prawns which means this particular supper dish can be assembled, cooked and served in under 15 minutes. New potatoes and spinach would be a great accompaniment.

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  Serves 2

Ingredients
2 tail-end pieces of haddock
1 heaped teaspoon butter
1 x 350 g tub fresh cheese sauce (preferably Waitrose)
2 tablespoons vermouth
1 heaped tablespoon crème fraîche
2 oz (50 g) cooked jumbo prawns
2 oz (50 g) cooked, shelled mussels
3 tablespoons ready-grated parmesan
½ teaspoon cayenne pepper
salt and freshly milled black pepper

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Equipment
You will also need a shallow gratin dish.

This recipe first appeared in You magazine.

Method

Start this by pre-heating the grill to its highest setting, pop in a shallow gratin dish on the shelf about 4 inches (10 cm) from the heat source and add the butter too. After it’s melted, remove the dish, place the fish fillets in it and baste the surface all over with the melted butter. Then season with salt and pepper and pop the dish back under the grill for 4 minutes or until the fish is half cooked and is becoming golden on the surface.

Meanwhile, in a bowl, whisk the cheese sauce, vermouth and creme fraiche together. Then remove the fish, scatter the prawns and mussels on top of and around the fish, then pour the sauce over, followed by the parmesan cheese and cayenne pepper. Then back under the grill it goes to cook for a further 4-5 minutes or until the surface is golden brown and the sauce is bubbling.

How To Cheat Hero Ingredient
1 x 350 g tub Waitrose fresh cheese sauce

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