Smoked haddock and leek gratin
Flaky smoked haddock and soft leeks in a creamy sauce under a golden cheddar crust. No potato or flour, so it fits a low carb plate.
- Time45 min
- LevelMedium
- Costabout £2.34 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Put the haddock in a wide pan with the milk and bay leaves. Bring to a gentle simmer and poach for 4 minutes. Lift out the fish and keep the milk.
4 min - 2
Wipe the pan, add the butter and cook the leeks for 8 minutes until soft.
8 min - 3
Pour in 100 ml of the poaching milk, then the cream and mustard. Simmer for 3 minutes until slightly thickened.
3 min - 4
Stir in the spinach until wilted. Flake the haddock into big chunks, checking for bones, and fold in gently with the chives.
- 5
Spoon into a baking dish and scatter over the cheddar.
- 6
Bake for 15 minutes, until golden and bubbling.
15 min - 7
Serve with steamed green beans or a crisp salad.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.