Smoked haddock, asparagus and bean gratin
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Smoked haddock, asparagus and bean gratin
Gently smoked fish melds with creamy beans, asparagus and a light sauce under a cheesy crust, in what is essentially a savoury crumble
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
475Kcal
Fat
12gr
Saturates
6gr
Carbs
41gr
Sugars
6gr
Fibre
13gr
Protein
45gr
Salt
2.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 240g skinless smoked haddock fillets
- 125g asparagus, roughly chopped
- 1 large or 2 medium leeks, thickly sliced
- 250ml vegetable stock (made using ½ stock cube)
- 1 tbsp cornflour
- 3 tbsp lighter crème fraîche
- 1 x 400g tin butter beans, rinsed and drained
- 30g dried breadcrumbs
- 35g grated Parmesan or cheddar
Step by step
- Add the smoked haddock to a frying pan, cover with cold water and bring to a simmer. Add the asparagus, cover and cook for 3-4 minutes or until the fish starts to flake. Lift the fish and asparagus out to a plate.
- Meanwhile, add the leeks to a lidded pan with about 50ml stock, cover and cook gently for 5 minutes until soft. Stir in the cornflour, followed by the rest of the stock and the crème fraîche, then fold in the butter beans and asparagus. Flake in the fish, season and tip into a shallow heatproof dish (or divide between two dishes). Preheat the grill, or an air fryer to 200°C.
- Mix the breadcrumbs and cheese together and scatter over the top; grill or cook in the air fryer for 6-8 minutes until crisp and golden.
