Haddock & leek au gratin with sweetcorn mash

Prep time: 10 min

Total time: 40 min

Serves: 4


  • 8x 125g skinless haddock loin fillets from your local Fisherman’s Market
  • 600g of potatoes, quartered
  • 454g can of sweetcorn in water
  • 500g bag of ready-washed spinach
  • 4 leeks, thickly sliced
  • 500ml skimmed milk, plus 5 tbsp
  • 30g unsalted butter
  • 30g plain flour
  • 1 tsp English mustard
  • 75g mature reduced-fat cheese, grated


  1. Heat oven to 200C. Boil the potatoes for 15-20 mins until tender, then drain. Reserve 6 tbsp of the sweetcorn and blitz the rest (with its juice) using a hand blender or a food processor until completely smooth, then mash into the potatoes. Cook the spinach following pack instructions – if you have a microwave, choose this method.
  2. Put the leeks in a pan with the 500ml milk and the butter. Cook gently, part-covered, for 8 mins until the leeks are tender. (Keep an eye on things as milk can easily boil over.) Mix the 5 tbsp milk with the flour and mustard, then stir into the leek mixture – keep stirring until thickened. Take off the heat and stir in three-quarters of the cheese.
  3. Squeeze as much liquid as you can from the spinach, then arrange on the base of 2 gratin dishes. Place 2 haddock loins on top of each, then spoon over the leek & cheese sauce. Top with the sweetcorn mash. Mix the remaining corn and cheese, and scatter on top. Place the dishes on a baking tray and cook for 18-20 mins until the fish flakes when tested and the top is golden.


Get hooked on our email list

Join now to get tasty recipes, news from the ocean and sales on the fresh catches found at your local Fisherman's Market.

sign up