Cabbage, smoked haddock & butter bean gratin

Step by Step

Step 1

Warm the stock in a saucepan, lower the haddock in and gently poach for 5 minutes. Scoop the fish out and onto a plate, reserving the stock. Tear the cabbage leaves, boil in a pan of salted water for 3-4 minutes, then drain in a colander and refresh under cold water. When cool enough to handle, squeeze as much water out as you can.

Step 2

Melt the butter in a large saucepan. Stir in the flour, then cook for about 2 minutes, until smelling nutty. Gradually stir in the reserved stock and incorporate well before adding more.

Step 3

Stir in the cream, and allow to bubble for a few minutes more, until thickening. Take the pan off the heat and stir in three quarters of the cheese. Preheat the oven to 220ºC, gas mark 7

Step 4

Tip the butter beans and cabbage into the sauce and toss to coat. Flake in the fish and fold through. Tip into a medium ovenproof dish, about 2L capacity. Top with the breadcrumbs and remaining cheese, then bake for about 20 minutes, until golden and bubbling. Allow the dish to sit for 5-10 minutes, then serve with mustard on the side, if liked.