Haddock au Gratin is a light dish for those hot summer days when you just don’t feel like a hearty meal. It’s low in fat and calories too!
This recipe uses Haddock. Of course any white fish can be used.
If the fillets have been frozen, make sure that they’re completely thawed. If they’re not, they’ll hold water, and your sauce will be way too thin.
Don’t be tempted to use double cream. It’s 48% fat, as opposed to single cream, which is 19%.
Any blue cheese can be used for the sauce. I use what happens to be in the fridge at the time.
I’ve suggested a Feta Cheese and Kalamata Olive salad. Reduced Fat Feta Cheese(the major supermarkets all stock it) can be as little as 11% fat. It’s quite salty, so you shouldn’t need to add salt. Olives can be as much as 15% fat, so make sure that you use a fat free dressing.
You can, of course, vary the salad mix to suit your taste. As alternatives I suggest either tomato, cucumber and red onion or watercress and fresh orange segments.
- 4 Fillets of Haddock
- 1 can Celery Soup
- 1 Tablespoon Plain Flour
- 30 g Blue Cheese, grated
- 1 Tablespoon Single Cream
- 4 Heaped Tablespoons Breadcrumbs
- 30 g Half Fat Cheddar Cheese, grated
- 200 g Reduced Fat Feta Cheese, cut into cubes
- Pitted Kalamata Olives
- Freshly Ground Black Pepper
- 2 Tablespoons Fat Free Vinaigrette Dressing
- Place the Haddock fillets in individual ovenproof dishes
- Gradually mix the flour with the Celery Soup
- Bring it to the boil and remove it from the heat
- Add the Single Cream
- Stir in the Grated Blue Cheese
- Mix the breadcrumbs with the Grated Cheddar Cheese
- Pour the sauce into each dish
- It should JUST cover the fish
- Cover each fillet with the breadcrumb mixture
- Bake in a moderate oven(180C/350F/Gas 4) for 25 mins
- Place the lettuce on the plates to be used for the salad
- Mix together the Feta Cheese, Kalamata Olives and dressing.
- Season generously with Freshly Ground Black Pepper
- Spoon the mixture on top of the Lettuce.