Haddock Gratin With Mushroom Cream Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.Season the haddock fillets with salt and pepper and place them in the baking dish.
• STEP 3.In a skillet, melt the butter and sauté the mushrooms until they release their moisture.
• STEP 4.Add the garlic and cook for another minute.
• STEP 5.Stir in the flour and cook for a few minutes until it turns golden brown.
• STEP 6.Gradually whisk in the milk and bring the mixture to a simmer.
• STEP 7.Remove the skillet from the heat and stir in the Parmesan cheese and parsley.
• STEP 8.Pour the mushroom cream sauce over the haddock fillets.
• STEP 9.In a small bowl, combine the breadcrumbs, melted butter, and Parmesan cheese.
• STEP 10.Sprinkle the breadcrumb mixture over the haddock fillets.
• STEP 11.Bake for 20-25 minutes or until the fish is cooked through and the topping is golden and crispy.
• STEP 12.Serve the haddock gratin hot with steamed vegetables or a fresh salad.

Cooking Tips

• You can use other white fish fillets like cod or sole instead of haddock.
• For a gluten-free version, use gluten-free breadcrumbs and flour.
• If you prefer a lighter sauce, you can use half-and-half or light cream instead of whole milk.

Storage and Serving

• Leftover haddock gratin can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the gratin in the oven or microwave until heated through.
• Serve the haddock gratin with steamed vegetables, roasted potatoes, or a fresh salad.