Mains · Gluten-free

Chicory and Smoked Haddock Gratin

Name: Chicory and Smoked Haddock Gratin
Prep time: 10 min
Cook time: 32 min
Total time: 45 min
Yield: 6 servings
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 (Belgian endive) layered with strips of smoked haddock, covered with cream and grated Emmental and browned in the oven. The chicory cooks first in the Ultra Pro in the microwave, and after draining it goes back into the same dish for the gratin.

In brief Chicory and Smoked Haddock Gratin 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

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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

Heat the oven to 240 °C (465 °F).
Wash and dry the chicory, cut out the bitter core at the base and halve each head with the Tupperware Chef Series paring knife.
Put the chicory in the Tupperware Ultra Pro 3.5 l, drizzle with the 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 the Emmental. No salt is needed, as the haddock is already salty.
Bake uncovered for 12 to 15 minutes, until browned, and serve straight away.