Mains · Gluten-free

Chicory Gratin with Smoked Haddock and Emmental

Name: Chicory Gratin with Smoked Haddock and Emmental
Prep time: 10 min
Cook time: 32 min
Total time: 45 min
Yield: 6 servings
Cuisine: French
Ingredients: About 1.5 kg (3.3 lb) chicory (Belgian endive); 15 ml (1 tbsp) oil; 300 g (10.6 oz) smoked haddock fillets; 150 ml (2/3 cup) single cream; Freshly ground white pepper; 100 g (3.5 oz) grated Emmental

Halved chicory heads are layered here with strips of smoked haddock, covered in cream and grated Emmental, then baked until browned. The chicory cooks first in the Ultra Pro in the microwave and, once drained, returns to the same dish for the final gratin.

In brief Chicory Gratin with Smoked Haddock and Emmental is a mains recipe cooked in the Tupperware Ultra Pro. It takes 45 minutes in total and serves 6 servings.

Total time: 45 min
Prep: 10 min
Cook: 32 min
Rest: 3 min

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Product usedTupperware Ultra Pro

Tupperware Ultra Pro recipes (140)

Ingredients

6servings

About 1.5 kg (3.3 lb) chicory (Belgian endive)
15 ml (1 tbsp) oil
300 g (10.6 oz) smoked haddock fillets
150 ml (2/3 cup) single cream
Freshly ground white pepper
100 g (3.5 oz) grated Emmental

Method

Set the oven to 240 °C (465 °F).
Wash and dry the chicory, cut out the bitter core and halve each head with the Tupperware Chef Series paring knife.
Place them in the Tupperware Ultra Pro 3.5 l, drizzle with oil, cover and microwave for 17 minutes at 750 W. Leave to stand for 3 minutes, then drain in the Tupperware colander.
Skin the haddock fillets with the Tupperware Chef Series filleting knife and cut them into strips.
Spread half the haddock in the Ultra Pro, add a layer of chicory, then the rest of the haddock, and finish with the remaining chicory.
Pour over the cream, grind over some white pepper and scatter with Emmental; the haddock is already salty, so no extra salt is needed.
Bake uncovered for 12 to 15 minutes, until well browned, and serve without delay.