Quick Smoked Haddock and Kale Gratins

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. Serves 2

200g Kale

butter

2/150g skinless smoked haddock fillets

100ml half fat creme fraiche

1 tsp Dijon Mustard

75g Anster cheese, grated

2 tbsp 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.