Cheesy smoked haddock pots
Serves: 8
Total time: 
Recipe photograph by Ria Osborne
Cheesy smoked haddock pots
Serves: 8
Total time: 
See more recipes
Nutritional information (per serving)
Calories
339Kcal
Fat
27gr
Saturates
17gr
Carbs
2gr
Sugars
2gr
Fibre
1gr
Protein
22gr
Salt
1.8gr
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
- 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
Step by step
Get ahead
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.
Chef quote
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.
