Clodagh McKenna’s Creamy Fish Gratin Dauphinois
Clodagh is keeping with tradition by making her delicious creamy fish pie to welcome Christmas eve.
Creamy Fish Gratin Dauphinois
Serves: 4
Ingredients
Butter, for greasing600g potatoes (King Edwards), peeled150g baby spinach600g hake, skin removed and cut into chunks300ml double cream 100ml milk 2 cloves of garlic, crushedFreshly grated nutmeg80g Gruyere cheese, gratedSea salt and freshly ground black pepper
Method
1. Pre-heat the oven to 180°C/360°F/Gas mark 4 and grease a medium baking dish with butter.
2. Thinly slice the potatoes (or use a mandolin if you have one) and drop them in a pan of boiling water for 5 minutes, then drain in a colander.
3. Line the base of the baking dish with the baby spinach, and place the hake on top, followed by the par-boiled sliced potato.
4. In a bowl whisk together the cream, milk, garlic, ½ tsp grated nutmeg and the grated cheese. Season with salt and pepper. Pour the mixture over the potatoes and with your hands gently press the potatoes until they are completely immersed in the creamy milk.
5. Place in the pre-heated oven for 30-40 minutes or until the top is golden and potatoes cooked through.