Fish Pie Gratin from Bold Beans

Fish gratin
By Erin Brown
Related Categories: Cookbook Confidential

“This warming, indulgent gratin screams comfort, while also being packed full of goodness, thanks to the butter beans. It’s creamy, smoky and rich, with flaky white fish, smoked haddock, prawns and plump butter beans, and the Comté topping adds a nuttiness that really makes the dish feel luxurious. I love to serve it with buttered spinach and peas.” Amelia Christie-Miller, author of Bold Beans

500ml (17fl oz) whole milk

1 bay leaf (fresh or dried)

300g (10½oz) undyed smoked haddock fillet, skin removed

Juice of ½ lemon

60g (2¼oz) butter

1 large leek, sliced

½ fennel bulb, finely chopped

50g (1¾oz) plain flour or gluten-free flour

50ml (2fl oz) white wine

¼ teaspoon grated or ground nutmeg

Large pinch of cayenne pepper or hot chilli powder

Large bunch of soft herbs (about

30g/1oz) – I like parsley, dill or tarragon, or a mix of all three, finely chopped

700g (1lb 9oz) jar Queen Butter Beans, or 1 White Bean Base (see page 184 of Bold Beans), drained

180g (6¼oz) raw king prawns

2 tablespoons capers, drained

Sea salt and freshly ground white pepper

For the crispy topping

100g (3½oz) breadcrumbs of your choice (fresh, gluten-free or panko)

40g (1½oz) Comté, finely grated (or Gruyère)

½ teaspoon smoked paprika

To serve (optional)

Chopped chives, roe, such as trout or cod, cooked peas or greens

Preheat the oven to 200°C/180°C fan/400°F/ gas mark 6.

Pour the milk into a saucepan with the bay leaf and season with freshly ground pepper (I prefer white pepper with fish). Heat over a medium heat until steaming but not boiling, then add the smoked fish and poach for 3–5 minutes until just cooked. Remove with a slotted spoon to a plate and drizzle the lemon juice over the fish. Reserve the milky poaching liquor – you’ll use this for your sauce.

Melt the butter in another large saucepan over a medium heat. Add the leek and fennel and season with salt and pepper. Fry for 6–8 minutes until softened and sweet but not colouring. Scatter over the flour, and stir to coat, creating a paste. Cook for a further minute, then slowly pour in the wine, stirring to form a thicker roux, followed by the poaching liquor.

Whisk continuously with a balloon whisk to remove any lumps, until the sauce is smooth and thickened.

Reduce the heat slightly and cook, stirring gently, for about 3 minutes. Taste the sauce and season with nutmeg, cayenne and a little salt to taste. Add the fresh herbs and gently stir these through, followed by the beans, prawns and capers. Turn off the heat and allow to cool slightly, then flake the fish into the sauce, removing any bones, and stir to combine. Pour the mixture into an oven dish.

To make the topping, mix together the crumbs, cheese and paprika in a bowl, then scatter it evenly over the fish filling. Bake for 35 minutes, until the top is golden and the filling is bubbling. Allow to settle for 10 minutes, then scatter over the chopped chives, if using. Dish up, spooning over the roe (if using) to finish. Serve with wilted spinach or peas – chips wouldn’t go amiss, either.