Creamy Haddock & Mushroom Au Gratin

  • Print

  • Share On...

  • Add Ingredients (0)

(1 vote)

A delicious mix of fresh fish and mushrooms in a creamy sauce with the most flavourful crumble over the top that brings it all together.

Per Serving: 489kcals, 29.6g Fat (18g Saturated), 23.3g Carbs (3.8g Sugars), 28.6 Protein, 1.5g Fibre,0.359g Sodium

20 minutes
50 Minutes
Serves: 4 - 6 portions
650g haddock, cut into large chunks and seasoned with salt & pepper
75g butter
1tsp garlic, crushed
175g mushrooms, sliced
50g leeks, finely sliced
2tbls flour
250ml cream
175ml full cream milk, warm
125ml white wine, dry
5ml mustard (Dijon or English mustard)
Salt / pepper / herb seasoning
75g butter
1tsp wholegrain or Dijon mustard
100g flour
50g oats
1tsp herbs de Provence
60g grated parmesan or grated cheddar (or a mix)


  • Heat the oven to 190 degrees Celsius. Butter an oven dish and arrange haddock in the bottom.
  • In a saucepan, melt the butter and add the garlic, leeks and mushrooms and lightly sauté until softened. Add the flour and mix to combine, stirring all the while. Add the warm milk and mustard. Stir with a whisk, until it starts to thicken. Add the cream and white wine, adjusting seasoning if needed. When the sauce has thickened but is still pourable, take it off the heat and pour over the haddock fillets.
  • Crumble: Melt the butter and mix in the mustard, salt and pepper. Add the dry ingredients and cheese and mix well to form a crumble.
  • Scoop the crumble evenly over the haddock and sauce. Bake in the oven for 20 to 25 minutes until the fish is cooked through and the topping is golden brown.

Cooks Tip! For variation, use a seafood mix of prawns, mussels, scallops with the haddock.