Fish and Root Veg Gratin
7,8 / 10
1 hr 15 min.
Pre-heat the oven to 200°C | 400F | gas 6.
Place the haddock and milk in a large saucepan, and bring to the boil over a medium heat.
Remove from the heat and strain the milk into a jug so that you are left with the haddock chunks. Reserve the milk.
In another saucepan, melt the butter over a medium heat and whisk in the flour until you have a smooth roux. Cook, stirring at the same time for 2-3 minutes until it is a blonde colour.
Whisk in the reserved milk slowly until you have a smooth sauce and cook for a further 5 minutes over a reduced heat until it thickens.
Season well and stir in most of the Gruyere (reserve 25g for sprinkling) and thyme and reserve to one side.
Boil the sweet potato for 10 minutes in a large saucepan of salted water. Drain and allow to cool a little.
Arrange the haddock and sweet potato in a 9 inch gratin dish and pour over the Gruyere and thyme sauce.
Sprinkle the reserved Gruyere and the salmon roe on top. Season well and bake for 25 minutes until the top is golden-brown.