Smoked haddock and leek gratin

Ingredients

• 500g undyed smoked haddock, boneless and skinless, cut into large pieces
  
• 250g leeks, washed and sliced
  
• 500ml milk
  
• 2 bay leaves
  
• Pinch of nutmeg, freshly grated 
  
• 60g butter
  
• 25ml olive oil
  
• 2 teaspoons mild curry powder 
  
• 50g plain flour
  
• Zest from ½ lemon
  
• 500g potatoes, peeled and sliced thinly
  
• 125g breadcrumbs mixed with ½ teaspoon curry powder
  
• 100g cheddar cheese, grated
  
• Sea salt and cracked black pepper, to taste

Directions

1. Preheat an oven to 160ºC/gas mark 3.
2. Add the smoked haddock, milk, bay leaves and nutmeg to a large pan. Simmer on low heat for 5-8 minutes, then strain. Reserve the milk and haddock - set aside separately. 
3. Add the butter, olive oil and leeks to a medium-sized pan and sauté on low-medium heat. Season and cook until the leeks are translucent, then add the curry powder and flour. Cook for a further five minutes. 
4. Add the potatoes to the pan and mix well. Slowly add the warm strained milk and stir continuously until a velvety smooth sauce starts to thicken slightly - this should take 4-6 minutes. Add the lemon zest and check the seasoning.
5. In a large baking dish, add a half the potato and leek sauce, then top with half of the smoked haddock and half of the cheddar cheese, then repeat. Top with the breadcrumbs.
6. Bake in the oven for 35-45 minutes until the gratin is golden brown and bubbly. Serve with a fresh, crisp green salad & crusty bread.

Recipes courtesy of Avoca.

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