For this dish make sure your haddock is from either the North East Arctic, The North Sea or Rockall. These are all sustainable sources.
30 minutes to make.
2/150g skinless smoked haddock fillets
100ml half fat creme fraiche
1 teaspoon Dijon Mustard
75g Anster cheese, grated
2 tablespoons breadcrumbs
Heat the oven to 220C/fan 200C/ gas 7. Wilt the kale with a little butter in a pan and season well. Then divide equally between two individual ovenproof gratin dishes and sit the fish on top.
Mix the creme fraiche, mustard and cheese then season. Spread over the top of the fish then sprinkle on some breadcrumbs.
Bake for 15-20 minutes until golden, bubbling and the fish is cooked through.