Haddock Boulangère

Serves 4

This idea is from Rowley Leigh and adapted.

Ingredients

3 large Spanish onions



1 kg baking potatoes

A few sprigs thyme

75g butter

500ml chicken stock

1.5 kg fillets haddock, halibut, hake, brill, John Dory (whatever your preference)

AND THIS IS WHAT YOU DO.....

1. Heat the oven to 180C.
   
   
2. Peel and slice the onions thinly  and stew in a heavy frying pan with some olive oil, until fairly soft but not coloured - no more than 20 minutes.
   
   
3. Peel the potatoes and slice them thinly (roughly as thick as a £1 coin) .   Rinse well in cold water and drain.
   
   
4. Place a layer in an ovenproof gratin dish , season well, add a layer of onions and thyme.   
   
   
5. Dot with a little butter,
   
   
6. Repeat the process finishing with a layer of potatoes on top, well coated in butter.
   
   
7. Pour in the stock and bake for one hour or until the potatoes are tender.   Leave to cool.
   
   
8. Lift off two-thirds of the potatoes and try and keep this intact.
   
   
9. Season the fish and place on the remaining potatoes.
   
   
10. Dot the surface of the fish with butter and replace the layer of potatoes onto the top of the fish.
    
    
11. Dot with more butter and return to the oven for a further 30 minutes by which time the fish should be cooked.
    
    
12. Serve with a green salad.   This dish can be kept warm for up to half an hour in a cool oven.
    
    
13. Try serving with a white Burgundy.