- Serves: 4 as a starter
- Cook Time: 55 minutes
- Prep Time: 20 minutes plus overnight rising for the brioche
- Effort: medium
For the smoked haddock gratins
- 2 large smoked haddock fillets
- 60 g unsalted butter
- 250 g leeks, white part only, cut into 1cm dice
- 40 g flour
- 500 ml milk
- 2 tbsp parsley, finely chopped
- 4 tbsp double cream
- 2 tbsp gruyère cheese, grated
For the brioche
- 350 g plain flour
- 30 g fresh yeast
- 30 g caster sugar
- 1 tsp salt
- 4 eggs
- 1 egg yolk
- 180 g unsalted butter, softened
- 1 egg yolk, beaten for glazing
1. Make the brioche first; butter two loaf tins thoroughly and set them aside while you make the dough.
2. Crumble the yeast into the flour in a mixing bowl or food mixer with dough hook attachment.
3. Mix in the sugar and salt and then beat in the eggs and extra egg yolk, one by one until they are well incorporated.
4. Add the butter, a tablespoonful at a time. Beat the mixture thoroughly for a further 10 minutes.
5. Turn the dough out onto a lightly floured surface and cut it in two. Shape each half into a ball and tuck into the prepared tins.
6. Leave the tins in a warm place for about an hour, to rise. Wrap the tins in cling film and then put into the fridge overnight.
7. Preheat the oven to 220C/gas 6
8. Brush the surface of the loaves with egg yolk, making sure that it doesn't touch the tin (which would inhibit rising) and bake them for 45-50 minutes until golden and cooked through.
9. To make the smoked haddock gratins; preheat the oven to 200C/gas 6.
10. Put the fish fillets into the oven for 5 minutes, then remove from the oven and remove all the bones and the skin. Flake the fish.
11. Heat the butter in a pan and cook the diced leeks for a few minutes until softened.
12. Stir in the flour and cook gently for 30 seconds.
13. Add the milk stirring continuously until the sauce is thick. Continue cooking for a few minutes, then add the flaked fish and the parsley.
14. Preheat the grill to hot.
15. Spoon the mixture into individual ramekins. Put a tablespoon of cream on top of each, then the grated Gruyère. Grill for 1 minute until browned.
16. To serve; cut the brioche into slices and toast until golden. Serve the smoked haddock gratins with the toasted brioche.
Rate This Recipe