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 Wild-caught Smoked Haddock & Cauliflower Gratin
A perfect dinner - responsibly-sourced smoked haddock fillets coated in a creamy curry sauce, with hints of nutmeg and wholegrain mustard for a kick. Add potatoes and cauliflower for extra comfort. Then top with panko crumbs and grill until golden. Delish!
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 80g rocket
- 3 large potatoes
- 30g panko crumb (yellow pea flour)
- 4 smoked haddock fillets (Fish, Milk, Soya)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 5 garlic clove
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 tbsp cornflour
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
- 110g baby tomatoes
- 1 cauliflower
Nutritional Information
Calories: 451
Protein: 29g
Carbs: 48g
Fat: 17g
Creamy Wild-caught Smoked Haddock & Cauliflower Gratin
A perfect dinner - responsibly-sourced smoked haddock fillets coated in a creamy curry sauce, with hints of nutmeg and wholegrain mustard for a kick. Add potatoes and cauliflower for extra comfort. Then top with panko crumbs and grill until golden. Delish!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a measuring jug, a medium saucepan & an ovenproof dish
Get the fish on & cook the veg
- Place the smoked haddock onto the lined baking tray. Drizzle with 2 tsp oil and season with salt and pepper
- Cook for 17 mins
- Meanwhile, chop the potatoes into 1cm cubes. Remove the leaves and cut the cauliflower into bite-sized florets
- Add the potatoes to the saucepan. Cook for 10 mins, adding the cauliflower in the final 8 mins, until soft, then drain together
Make the sauce
- Finely chop or crush the garlic. Finely chop the parsley. Zest and quarter the lemon
- Meanwhile, heat the medium saucepan over medium heat with 2 tsp oil. Add the garlic and curry powder and cook for 1 min
- Add the cashew cream, mustard and 200ml water. Mix well and cook for 1 min
Add the fish
- Meanwhile, the cornflour in the jug with 100ml cold water
- Peel away the skin of the haddock and discard, then flake into large chunks. Stir the fish, parsley and cornflour mix into the cream sauce
- Simmer for 1-2 mins, until the sauce has thickened
Build the dish
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork. Peel away the skin
- Turn the grill to high (240C)
- Add the potato cubes and cauliflower to the ovenproof dish, top with the smoked haddock mixture and gently stir together
- Sprinkle with the panko crumb, and drizzle over 1 tbsp of oil. Grill for 5-6 mins, until the top is golden brown
Plate up
- Whilst the gratin is under the grill, halve the tomatoes
- Spoon the gratin into plates, and serve with the rocket and tomatoes. Drizzle with 1 tsp oil, and season with salt and pepper
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