Smoked Haddock Gratin

What is it?

Smoked haddock sits in a creamy cheese sauce, usually with milk, butter and flour at the base, then gets covered with breadcrumbs for the top. In a chilled tray ready for the oven, it’s one of Charlie Bigham’s fish dishes rather than a pasta bake or curry, so the shape is simple and the focus stays on the sauce and fish. The gratin format means you get a browned crust over a soft centre, with the haddock flaked through the sauce rather than packed into neat pieces.