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Categories:Viewed: 49 - Published at: 9 years ago
Ingredients
- 640 g smoked haddock
- 800 g potatoes
- 400 ml double cream
- 750 ml milk
- 1 tablespoon thyme
- 2 garlic cloves
- 2 bay leaves
- 12 saffron strands
- 3 leeks
- handful parsley
- 4 tomatoes
- 3 knobs butter
Method
- Preheat the oven to 200C/Gas 6.
- Heat the cream and milk with the thyme, garlic, bay, saffron and some seasoning.
- Bring it up to steaming, then turn the heat down so that it is just infusing as you build the rest of the dish.
- Choose an ovenproof dish that will hold the fish snugly and has sides about 6cm high.
- Grease it well with butter.
- Layer the bottom of the dish with half of the sliced potato, overlapping a little and seasoning as you go.
- Add a layer of half the leek rings, followed by the rest of the spuds, again overlapping slightly.
- Season, then place the haddock pieces on top.
- Turn the heat off the infused dairy mixture, stir the chopped parsley into it and pour half the mixture over the fish.
- Add the rest of the leeks and top with the sliced tomatoes.
- Pour the rest of the dairy over the top.
- The top layer of leeks should be just about covered, but the tomatoes don't need to be.
- Cover the dish in foil and bake for 30-40 minutes.
- Stick a knife down into the spuds and - as long as they're nearly done - whip the foil off, dot the top with knobs of butter and pop it back into the oven for a final 15 minutes.
