Waitrose and Partners
Smoked haddock loins & white bean gratin

Smoked haddock loins & white bean gratin

Flaky fish topped with a lemon and pepper crust – matched perfectly with the smooth buttery texture of white beans flavoured with fresh tarragon. This dish is even more delicious adorned with a poached egg, if you like.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

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Ingredients

  • 20g butter
  • 2 leeks, finely sliced
  • 3 tbsp olive oil
  • 260g pack spinach
  • 2 x 400g can haricot beans, drained and rinsed
  • 200g creme fraiche
  • 20g pack fresh tarragon, finely chopped
  • 2 x 260g Waitrose 1 Smoked Haddock Loins
  • ½ x 130g Cooks' Ingredients Lemon & Pepper Crust
  • 30g Parmigiano Reggiano, grated
  • 4 Clarence Court Burford Brown Eggs, optional

Method

  1. Preheat the oven to 200°C, gas mark 6. Heat the butter with 1 tbsp olive oil in a large sauté pan. Add the leeks and cook gently for 5 minutes until softened but not coloured, then add the spinach and stir to wilt. Remove the pan from the heat.

  2. Add the beans to the pan along with the crème fraîche, seasoned with freshly ground black pepper. Stir through the tarragon.

  3. Divide the beans between 4 individual baking dishes and top with the smoked haddock. Combine the crust mixture with the Parmigiano Reggiano and scatter over the fish and beans.

  4. Drizzle with the remaining olive oil, and bake in the oven for 25 minutes until golden and the fish begins to flake. Serve topped with a poached egg, if you wish.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,660kJ/ 637kcals

Fat

38.4g

Saturated Fat

19.7g

Carbohydrates

41.3g

Sugars

5.7g

Fibre

11g

Protein

31.6g

Salt

2.5g

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