Been a while since I posted a recipe but I think this one's worth the wait. Possibly a bit more suited to cold comfort-food weather but hey, I was promised thunderous downpours today and it's not my fault if it turned into a balmy evening instead. I give you:
Smoked haddock and chorizo dauphinoise.
For this, you will need:
500g undyed smoked haddock (the good stuff, do not skimp on this bit)
150g diced chorizo
1kg floury potatoes, scrubbed and finely sliced (don't use a mandolin, they're only designed to take your fingers off).
2 cloves of garlic, flattened and chopped*
250ml milk
100 ml double cream
Freshly ground nutmeg (about half a nut)
Preheat oven to 150C
Put the chorizo in a heavy bottomed saucepan and sweat the oil out for about 10 mins.
Add the haddock and cover with milk. Bring, very VERY gently to a simmer and once the fish has cooked through (in no time at all), cover, turn off the heat and set aside to infuse for about 30 mins.
Strain the fishy, spicy milk into a bowl and set the fish & chorizo aside. Stir the potato slices into the milk, add the nutmeg, cream and a generous twist of black pepper. Flake the fish from its skin.
In a large gratin dish layer potatoes, fish & chorizo until the dish is full. Then pour the milk/cream mixture over the top until it's just under the rim of the dish. Place in the oven, periodically pushing the potato under the sauce. It'll be done in about an hour, you can keep it in there for longer if you fancy caramelised, crunchy bits (and who doesn't?).
Serve with some punchy greens: wilted spinach, steamed Cavolo Nero or (and this is what I'm having) griddled English asparagus.
*Garlic crushers are the work of the devil. If you want to add garlic to a dish: separate the cloves, crush flat with the blade of a knife, peel the papery skins off, cut finely across the fibres.
Smoked haddock and chorizo dauphinoise.
For this, you will need:
500g undyed smoked haddock (the good stuff, do not skimp on this bit)
150g diced chorizo
1kg floury potatoes, scrubbed and finely sliced (don't use a mandolin, they're only designed to take your fingers off).
2 cloves of garlic, flattened and chopped*
250ml milk
100 ml double cream
Freshly ground nutmeg (about half a nut)
Preheat oven to 150C
Put the chorizo in a heavy bottomed saucepan and sweat the oil out for about 10 mins.
Add the haddock and cover with milk. Bring, very VERY gently to a simmer and once the fish has cooked through (in no time at all), cover, turn off the heat and set aside to infuse for about 30 mins.
Strain the fishy, spicy milk into a bowl and set the fish & chorizo aside. Stir the potato slices into the milk, add the nutmeg, cream and a generous twist of black pepper. Flake the fish from its skin.
In a large gratin dish layer potatoes, fish & chorizo until the dish is full. Then pour the milk/cream mixture over the top until it's just under the rim of the dish. Place in the oven, periodically pushing the potato under the sauce. It'll be done in about an hour, you can keep it in there for longer if you fancy caramelised, crunchy bits (and who doesn't?).
Serve with some punchy greens: wilted spinach, steamed Cavolo Nero or (and this is what I'm having) griddled English asparagus.
*Garlic crushers are the work of the devil. If you want to add garlic to a dish: separate the cloves, crush flat with the blade of a knife, peel the papery skins off, cut finely across the fibres.
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