Magpie Cafe fish recipe: Hake with garlic and spinach gratin

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Have a go at this week’s fish recipe courtesy of Magpie Cafe chef Paul Gildroy.

Ingredients – serves 4

Chef Paul Gildroy

Chef Paul Gildroy

Four 250g pieces of haddock

Butter for grilling

500g white potatoes

250g washed spinach

200ml double cream

100ml whole milk

2 clove garlic (crushed)

Salt and pepper

White breadcrumbs

Oil for cooking

Method

For the potatoes, thinly slice the potato and layer in an ovenproof dish with the spinach. In a pan heat the cream, milk and crushed garlic, season with salt and pepper. Pour over the potato/horseradish and place into a preheated (180˚C) oven for around an hour or until the cream has reduced and the potato is golden in colour. Once cooked remove from the oven and let stand for 10 minutes, cut into small squares ready to serve. Heat a little oil in a pan and add the breadcrumbs, over a medium heat cook the breadcrumbs until golden. Place these onto kitchen paper to remove any excess oil before sprinkling them onto the potatoes. Place the potatoes back into the oven for a couple of minutes to reheat.

Place the pieces of haddock onto a greased tray and place under a preheated grill for four minutes, remove the fish from under the grill and brush with softened butter and season with salt and pepper. Place back under the grill for a further 4-5 minutes.

To serve, onto each plate place a portion of the potato gratin followed by the Haddock. For colour and extra flavour sauté some broccoli florets with sun blush tomatoes