Cheesy smoked haddock pots
Serves 8 | total time
- 1 x 300g pack medium vine tomatoes
- 600g skinless and boneless smoked haddock fillet
- 1 x 300ml carton double cream
- 3 tbsp snipped fresh chives
- 6 tbsp grated Parmesan
- 75g Gruyère, finely grated
- soda bread, to serve
Assemble a few hours ahead, cover and chill. Add an extra 2-3 minutes on to the cooking time if you're baking the pots from chilled.
- Preheat the oven to 200°C, fan 180°C, gas 6. Score a cross in the bottom of each tomato and put them in a bowl. Cover with boiling water and leave to stand for 1 minute, until the skins start to loosen. Drain and slip off the skins; quarter, deseed and cut into strips.
- Cut the haddock into bite-sized pieces, then divide the fish and tomatoes between 8 small (about 175ml) ovenproof dishes.
- Season with freshly ground black pepper and spoon about 2 tablespoons of double cream into each dish.
- Scatter with the chives, then pile the cheeses on top of each dish. Place on a baking tray and bake in the oven for 12-15 minutes until the sauce is bubbling and the tops are golden. Serve with soda bread.
Deceptively simple, these little smoked fish gratins are a tempting indulgence. Serve with slices of soda bread to mop up the delicious sauce, and perhaps a few dressed leaves.