Haddock Boulangère
Serves 4
This idea is from Rowley Leigh and adapted.
Ingredients
3 large Spanish onions
1 kg baking potatoes
A few sprigs thyme
75g butter
500ml chicken stock
1.5 kg fillets haddock, halibut, hake, brill, John Dory (whatever your preference)
AND THIS IS WHAT YOU DO.....
- Heat the oven to 180C.
- Peel and slice the onions thinly and stew in a heavy frying pan with some olive oil, until fairly soft but not coloured - no more than 20 minutes.
- Peel the potatoes and slice them thinly (roughly as thick as a £1 coin) . Rinse well in cold water and drain.
- Place a layer in an ovenproof gratin dish , season well, add a layer of onions and thyme.
- Dot with a little butter,
- Repeat the process finishing with a layer of potatoes on top, well coated in butter.
- Pour in the stock and bake for one hour or until the potatoes are tender. Leave to cool.
- Lift off two-thirds of the potatoes and try and keep this intact.
- Season the fish and place on the remaining potatoes.
- Dot the surface of the fish with butter and replace the layer of potatoes onto the top of the fish.
- Dot with more butter and return to the oven for a further 30 minutes by which time the fish should be cooked.
- Serve with a green salad. This dish can be kept warm for up to half an hour in a cool oven.
- Try serving with a white Burgundy.