Cabbage, smoked haddock & butter bean gratin

Name: Cabbage, smoked haddock & butter bean gratin
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 750 ml fish stock, made with a cube; 240 g pack 2 traditionally smoked haddock fillets; 1 large Savoy cabbage, cored, hard ribs removed; 60 g butter; 60 g plain flour; 100 ml double cream; 175 g mature Cheddar, grated; 700 g jar Bold Bean Co Queen Butter Beans, drained and rinsed; 35 g Cooks’ Ingredients Dried White Breadcrumbs; English or Dijon mustard, to serve (optional)

Warming wintry fare at its best. Enjoy with a dollop of mustard, or stir a little into the cheesy sauce at the end of step three. It’s a generous dish to serve six, or would easily suit four, with leftovers.

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Serves6
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

750ml fish stock, made with a cube
240g pack 2 traditionally smoked haddock fillets
1 large Savoy cabbage, cored, hard ribs removed
60g butter
60g plain flour
100ml double cream
175g mature Cheddar, grated
700g jar Bold Bean Co Queen Butter Beans, drained and rinsed
35g Cooks’ Ingredients Dried White Breadcrumbs
English or Dijon mustard, to serve (optional)

Warm the stock in a saucepan, lower the haddock in and gently poach for 5 minutes. Scoop the fish out and onto a plate, reserving the stock. Tear the cabbage leaves, boil in a pan of salted water for 3-4 minutes, then drain in a colander and refresh under cold water. When cool enough to handle, squeeze as much water out as you can.
Melt the butter in a large saucepan. Stir in the flour, then cook for about 2 minutes, until smelling nutty. Gradually stir in the reserved stock and incorporate well before adding more.
Stir in the cream, and allow to bubble for a few minutes more, until thickening. Take the pan off the heat and stir in three quarters of the cheese. Preheat the oven to 220ºC, gas mark 7
Tip the butter beans and cabbage into the sauce and toss to coat. Flake in the fish and fold through. Tip into a medium ovenproof dish, about 2L capacity. Top with the breadcrumbs and remaining cheese, then bake for about 20 minutes, until golden and bubbling. Allow the dish to sit for 5-10 minutes, then serve with mustard on the side, if liked.

Cook’s tip

This is ideal to make in advance. Prepare, cool and chill for up to 3 days. On the day, preheat the oven to 200ºC, gas mark 6 and bake for 30-40 minutes until bubbling and golden on top.

Typical values per serving when made using specific products in recipe