Haddock and Maroilles gratin

Fish with cheese? You’ll be amazed at how delicious this combination is. Many thanks to L’Enduro Plage for this lovely recipe

Ingredients

Serves 4:

• 1 kg of firm-flesh potatoes
• 300 g of Maroilles cheese + 4 thin slices to garnish
• 20 cl of semi-skimmed milk
• 20 cl of full-fat single cream
• 500 g of haddock

Method

Remove the salt from the haddock by leaving it to stand for a few hours in a large quantity of water.

Cook the unpeeled potatoes for 20 to 25 mn depending on their size.

Heat the milk and single cream together in a pan.

Cut the Maroilles into small cubes, add to the hot milk and cream and remove from the heat.

Remove the potato skins.

Slice the haddock and the potatoes.

Use the Maroilles sauce to line the bottom of 4 individual gratin dishes, fill with alternating layers of potato and haddock slices, cover with the Maroilles sauce and top each dish with one of the thin Maroilles slices.

Enjoy!

Chef’s wine suggestion to accompany this dish: Bourgogne Chablis AOC Domaine

See also other Maroilles dishes from the resort’s many restaurants.

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