This is really meant as an individual party dish for New Year or any other party… but in reality this is stress-free comfort food that can be made ahead. Personally I also like to serve this as a starter for Valentine’s day or St Dwynwen’s day (or both!). Deceptively simple, these little smoked fish gratins are a tempting indulgence. To make more of them, serve with slices of soda bread to mop up the delicious sauce.
Prep time 10 minutes/Cook time 20 minutes/Serves 8
Ingredients:
300g (2/3 in) medium vine tomatoes
600g (1 1/3 lbs) skinless and boneless smoked haddock fillet
300ml (1 ¼ cups) double (heavy) cream
3 tbsp snipped fresh chives
6 tbsp finely-grated Parmesan
75g Gruyère, finely grated
soda bread, to serve
Method:
Pre-heat the oven to 200°C (180°C fan/400°F/gas mark 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 200ml [4/5 cup]) ovenproof dishes.
Season liberally with freshly ground black pepper and spoon about 2 tbsp of double cream into each dish.
Scatter with the chives, then pile the cheeses on top of each dish. Sit on a baking tray, transfer to your pre-heated oven and bake for 12-15 minutes, until the sauce is bubbling and the tops are golden. Serve with soda bread.
