frozen assets
MAKE THIS WITH HADDOCK FILLETS You can sit four individual haddock fillets on top of the potatoes and drizzle with extra cream before baking. This means doubling the weight of the haddock stated in the recipe.
fish & potato bake We’ve added smoked haddock to dauphinoise to make an easier, freeze-ahead fish pie Smoked haddock dauphinoise
I love adding other ingredients to a classic dauphinoise potato base. You turn it into a vegetarian main course with celeriac, parsnips and squash, or add smoky ingredients like smoked fish, as with this version. It needs nothing more than a fresh watercress salad to serve alongside it. SERVES 4 PREP 20 mins COOK 40 mins EASY ❄
1kg Maris Piper or King Edward potatoes, peeled and sliced as thinly as possible 300ml double cream 1 tsp thyme leaves, plus extra to serve 25g parmesan, finely grated 300g skinless smoked haddock, cut into thin pieces small knob of butter, for the dish watercress, to serve
30 BBC Good Food Middle East January 2022
1 Put the potatoes in a pan of cold, salted water and bring to the boil, then turn off the heat. Drain well. Tip the potatoes back into the pan and pour over the cream, then add the thyme, two-thirds of the parmesan and the haddock. Season and gently mix everything together. 2 Butter a medium-sized gratin dish, then tip in the potato mixture. Scatter with the remaining parmesan. Will keep covered and chilled for a day or frozen for three months. Defrost fully before cooking. 3 Heat the oven to 190C/170C fan/ gas 5. Bake for 30-35 mins until golden and bubbling around the edges. Leave to cool for at least 5 mins, then serve straight from the dish with a dressed watercress salad on the side, if you like. Scatter with some extra thyme and grind over some black pepper to serve. GOOD TO KNOW gluten free PER SERVING 645 kcals • fat 44g • saturates 27g • carbs 39g • sugars 3g • fibre 4g • protein 22g • salt 1g
Shoot director CLOE-ROSE MANN | Food stylist TAMARA VOS | Stylist LUIS PERAL
recipe BARNEY DESMAZERY photograph JAMES LEE
