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Haddock au Gratin Vol au Vents


  • 8 Fish-shaped pastry cases
  • 1 Medium sized smoked haddock
  • 250ml White Sauce
  • 50g Grated Cheddar cheese
  • 2 Tomatoes
  • 25g Butter
  • 1tbs Fresh White Breadcrumbs


  • Poach the smoked haddock for 5 minutes in shallow water then drain. Remove the skin, debone and then flake the fish.
  • Make up the white sauce using 50% milk and 50% of the poached fish stock.
  • Add the fish and the cheese to the sauce, mix well and heat through to dissolve all the cheese.
  • Blanche the tomatoes and remove the skins. Slice thinly and fry gently in half the butter.
  • Share the fish mixture between the pastry cases and place a slice of tomato on top of each one.
  • Sprinkle with the breadcrumbs and put a dot of butter on each one. Place under a medium-hot grill for 5 minutes (not too hot or the pastry will burn).