Marry Berry Three Fish and Potato Gratin is made with eggs, new potatoes, onions, butter, milk, Cheddar cheese, mixed fish, and spinach. This recipe creates a creamy, comforting fish gratin with layers of flavor and texture. It takes about 1 hour and 15 minutes to prepare and serves 6.
Marry Berry Three Fish and Potato Gratin Ingredients
- 4 eggs
- 350g (12oz) small new potatoes, halved
- 2 onions, roughly chopped
- 75g (3oz) butter
- 75g (3oz) plain flour
- 900ml (1½ pints) hot milk
- 125g (4½oz) mature Cheddar, coarsely grated
- Juice of 1 large lemon
- 6 tbsp freshly chopped parsley
- 2 heaped tsp Dijon mustard
- Grating of nutmeg
- 250g (9oz) baby spinach
- 500g (1lb 2oz) mixed fish (e.g. smoked haddock, salmon and cod), cut into 3cm (1¼in) cubes
- 115g (4oz) panko breadcrumbs or fresh white breadcrumbs
How To Make Marry Berry Three Fish and Potato Gratin
- Preheat Oven: Set oven to 200°C/180°C Fan/Gas 6 and grease a 1.75-litre dish.
- Boil Eggs: Cover eggs with water, boil for 8 minutes, then cool, peel, and quarter.
- Cook Potatoes and Onions: Boil potatoes for 5 minutes, add onions, and cook 5 more minutes; drain.
- Make Sauce: Melt butter, stir in flour, whisk in hot milk until smooth and thick. Add 50g cheese, lemon juice, 4 tbsp parsley, mustard, nutmeg, salt and pepper.
- Wilt Spinach: Pour boiling water over spinach in a colander to wilt, rinse with cold water, squeeze dry, and spread in baking dish.
- Combine Filling: Mix potatoes, onions, eggs, and fish into sauce. Spoon over spinach.
- Add Topping: Combine breadcrumbs, remaining cheese, and parsley; sprinkle over the top.
- Bake and Serve: Bake for 40–45 minutes until golden and bubbling. Serve hot with greens or salad.
Recipe Tips
- Prep in Advance: Assemble up to 6 hours ahead, but add the topping just before baking.
- No Freezing: This dish does not freeze well—best enjoyed fresh.
- Use Mixed Fish Packs: Many markets offer ready-to-cook fish medleys.
- Boil Eggs Properly: Use an 8-minute boil for firm, sliceable eggs.
- Wilt Spinach Correctly: Drain and press out excess water to avoid a watery base.
What To Serve With Fish and Potato Gratin
This gratin goes well with lightly steamed green vegetables like broccoli or green beans, or a crisp salad with lemon vinaigrette to balance the richness of the dish.
How To Store Fish and Potato Gratin
Refrigerate: Store in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.
Freeze: Not suitable for freezing.
Fish and Potato Gratin Nutrition Facts
- Calories: 470
- Total Fat: 27g
- Saturated Fat: 13g
- Carbohydrates: 28g
- Sugar: 6g
- Protein: 31g
- Sodium: 670mg
FAQs
Can I make this ahead of time?
Yes, you can assemble the gratin up to 6 hours in advance. Add the topping just before baking.
Can I use frozen fish?
Yes, just ensure it’s fully thawed and drained before using.
Can I substitute the spinach?
You can use kale or Swiss chard as alternatives.
What type of cheese works best?
Mature Cheddar adds depth, but Gruyère or a cheese mix works too.
Do I have to use all three types of fish?
Not necessarily; just ensure you have 500g total of firm fish.
Marry Berry Three Fish and Potato Gratin
Description
Creamy fish gratin baked with potatoes, eggs, and spinach under a golden cheesy breadcrumb topping.
Ingredients
Instructions
- Boil eggs 8 mins, peel and quarter.
- Boil potatoes 5 mins, add onions, cook 5 more mins.
- Make white sauce with butter, flour, hot milk.
- Stir in cheese, lemon, parsley, mustard, nutmeg.
- Wilt spinach, spread in dish.
- Mix potatoes, onions, eggs, fish into sauce, pour over spinach.
- Top with breadcrumbs, cheese, parsley mix.
- Bake 40–45 mins until golden and bubbling.
Notes
- Assemble up to 6 hours in advance; add topping before baking.
- Not freezer-friendly—consume fresh.
- Use fish medley packs for convenience.
- Squeeze spinach well to avoid excess moisture.