The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Hake & Leek Gratin
A classic gratin made lighter with a few Mindful Chef twists. Prepare a moreish filling with sustainably caught hake, leeks, pillowy potatoes and vegetable stock. Sprinkle with cashew parm for a cheezy finish. Bake until bubbling hot and enjoy with a spritz of zingy lemon.
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 1 tbsp buckwheat flour
- 1 leek
- 2 hake fillets (skin off) (Fish)
- 80g baby spinach
- 2 tsp smoked paprika
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 large potatoes
- 1 unwaxed lemon
- 20g cashew parm cheez (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
Nutritional Information
Calories: 632
Protein: 51g
Carbs: 55g
Fat: 23g
Ingredients
- 20g cashew parm cheez (use half) (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 1 unwaxed lemon (use half)
- 1 tbsp buckwheat flour (use half)
- 2 tsp smoked paprika (use half)
- 150g hake fillet (skin off) (Fish)
- 2 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 2 large potatoes
- 1 leek (use half)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 80g baby spinach (use half)
Nutritional Information
Calories: 814
Protein: 54g
Carbs: 94g
Fat: 23g
Creamy Hake & Leek Gratin
A classic gratin made lighter with a few Mindful Chef twists. Prepare a moreish filling with sustainably caught hake, leeks, pillowy potatoes and vegetable stock. Sprinkle with cashew parm for a cheezy finish. Bake until bubbling hot and enjoy with a spritz of zingy lemon.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Trim and thinly slice the leek into half-moons. Heat a medium, ovenproof frying pan with 4 tsp oil on medium heat. Add the leek and cook for 6-8 mins, until soft and golden brown. Season with sea salt and black pepper.
- Meanwhile, dice the potatoes into 2cm cubes. Place in a saucepan and cover with lightly salted boiling water. Simmer for 10-12 mins, until soft, then drain. Dissolve the stock cube in a jug with 400ml boiling water.
- Add the flour to the leek pan and cook for 1 min, stirring continuously. Add the nutritional yeast, paprika and half the cheez. Slowly pour in the stock and stir. Simmer for 4-5 mins, until the sauce thickens slightly. Season with sea salt and black pepper.
- Dice the fish into 3cm pieces. Add the spinach, cooked potatoes and fish to the pan and gently stir. Transfer the mixture to a baking dish (or bake in the pan). Sprinkle over the remaining cheez. Bake for 10 mins, until the fish is cooked.
- Serve the gratin onto plates and garnish with the lemon, cut into wedges. Finish with a squeeze of lemon juice, if desired.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.