Tag Archives: au gratin dishes

Baked Haddock au Gratin Recipe

Baked Haddock in a cream sauce topped with breadcrumbs and cheddar cheese served in an au gratin dish
Baked Haddock au Gratin

At least once a week, I have fish. Haddock is a favorite and while I like it simply pan-fried in butter, sometimes I like to dress it up and, on those occasions, I make Baked Haddock au Gratin.

Awhile ago, I canvassed my food blog followers to see if there was interest in smaller sized recipes for one or two servings and there was sufficient interest so I indicated I would, from time to time, develop and post recipes for this particular demographic. This haddock recipe is sized for two servings but is easily doubled if four servings are needed.

I have also tested this recipe by baking it from frozen state (in baking dishes that go from freezer to oven safely) and it turns out fine so it is one that I now have on hand in my freezer for when I want a dressed up haddock dish. Everything but the cheddar cheese goes on to the dish before it is frozen. Note that, if baking the fish from frozen state, additional baking time beyond what is stated in the recipe will be required. If you are planning to freeze this dish for baking later, make sure you use fresh fillets, not fish previously frozen.

This is not an overly complicated recipe. The sauce basically consists of chicken stock, whipping cream, milk, and Dijon mustard with onion, celery, red pepper, and mushrooms sautéed in butter for flavor and all thickened with flour. The dish is then baked in the oven with a breadcrumb and cheddar cheese topping. This recipe can be made gluten-free by using gluten-free 1-to-1 baking flour as the thickener and by using gluten-free breadcrumbs for the topping.

Individual au gratin dish filled with baked haddock in a rich cream sauce
Baked Haddock au Gratin

My preference is to use individual au gratin dishes for this recipe for several reasons. First, it keeps the fish intact. Haddock is a fragile fillet and breaks apart very easily. Baking it in an individual serving dish keeps it altogether so the fish serves well and is not all broken apart when plated. It is simply served right in the dish in which it was baked. Second, this sauce is rich and it needs to cover the fish completely so, if using a larger baking dish to bake the two fillets together, make sure the pan is just large enough to accommodate the fillets as there is only adequate sauce for the two fillets. If the sauce runs off the fish (which it will) into the bottom of a pan, it will be spread too thin and may burn and the lovely flavorful sauce will be lost.

The fillets can certainly be baked together in a slightly larger au gratin dish for two. Alternatively, if you don’t have suitably sized au gratin dishes, a baking pan the size of what is used in a toaster oven would likely work for two fillets (e.g., typically an 8”x6” pan) or a 10”x5” baking dish could also work. The other reason I like to use individual baking dishes is that, for presentation purposes, it allows for plating the meal to look like restaurant quality as each individual has their own serving dish (remember, we do eat with our eyes first)!

While I have used haddock in this recipe, any white fleshed fish fillets can be substituted with the sauce.

Au gratin dish filled with baked haddock in cream sauce served with basmati rice and a medley of stir-fried vegetables
Baked Haddock au Gratin

[Printable recipe follows at end of post]

Baked Haddock au Gratin

Ingredients:

2 haddock fillets, each apx. 5-6 oz (fresh or thawed, if frozen)
Garlic salt (apx. ½ tsp or to taste)
Freshly ground black pepper

1/3 cup chicken stock
1/3 cup whipping cream (36% MF)
¼ cup milk
1 tsp Dijon mustard
1 tbsp butter, melted

1½ – 2 tbsp butter
2½ tbsp finely chopped onion
2½ tbsp finely chopped celery
3 tbsp finely chopped red pepper
1/3 cup sliced white button mushrooms (about 1 oz)
2 tbsp all-purpose flour (or gluten-free 1-to-1 baking flour, if required)

1/3 cup fine breadcrumbs (gluten-free, if required)
2½ tbsp finely grated Parmesan cheese
½ tbsp butter, melted

1/3 cup grated old or medium Cheddar cheese

Paprika (optional)
Green onions and/or slices of orange or lemon for garnish (optional)

Method:

In small bowl, combine the chicken stock, whipping cream, milk, Dijon mustard, and 1 tbsp melted butter. Set aside.

Chop and measure vegetables and grate cheeses.

Preheat oven to 350°F.

Grease two individual-sized au gratin dishes (or a small shallow baking dish just large enough to arrange the fillets in a single layer). Sprinkle fish fillets with garlic salt and pepper. Arrange one fillet in each au gratin dish or single layer if using one baking dish for the two fillets. Note, in order to get the fish fillet to fit in the single au gratin dishes, an end of each fillet may need to be cut off and arranged alongside fillet in au gratin dish. Set aside.

Melt 1½ – 2 tbsp butter in saucepan over medium-high heat. Add the onions, celery, red pepper, and mushrooms. Cook the vegetables just until they are barely tender, stirring frequently (apx. 3 minutes).

Sprinkle flour over the vegetables and stir to combine. Cook for a few seconds, stirring to prevent scorching, then reduce heat to medium low and gradually add the whipping cream and chicken stock mixture. Stir constantly to prevent scorching. Continue cooking until sauce starts to thicken, apx. 1 minute. Add the Parmesan cheese and stir until melted, about 1 minute longer or until sauce is thickened to desired consistency.

Spoon sauce equally over each fillet, covering all areas of the fish completely. Combine the breadcrumbs and the ½ tbsp melted butter. Sprinkle mixture equally over fillets. Place au gratin dishes on foil-lined rimmed baking sheet in case sauce should bubble over. Bake for apx 20-24 minutes, or until breadcrumbs are browned, sauce is bubbling, and fish is thoroughly cooked and flakes easily when tested with a fork. Note that baking times may vary due to size and thickness of fillets.

Sprinkle cheddar cheese over each fillet and return to oven for 1½ – 2 minutes, just until cheese is melted.

Let fish stand for 5-10 minutes to allow sauce to set before serving. Sprinkle each fillet with paprika and garnish with sliced green onions and an orange or lemon slice, if desired.

Serve with choice of potato or rice, and a favorite side of vegetable(s), steamed or stir-fried.

Yield: 2 servings

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Au Gratin dish filled with Baked Haddock in Cream Sauce Topped with a Breadcrumb and Cheddar Cheese Topping
Baked Haddock au Gratin

Printable Recipe

Baked Haddock au Gratin

This Baked Haddock au Gratin dresses up mild white fish fillets with a delectable cream sauce topped with breadcrumbs and cheddar cheese. Serve with rice or choice of potato and side vegetable(s).
Course Main Course
Cuisine Canadian
Keyword baked haddock au gratin, fish, haddock, seafood
Servings 2
My Island Bistro Kitchen Barbara99

Ingredients

  • 2 haddock fillets, each apx. 5-6 oz (fresh or thawed, if frozen)
  • Garlic salt (apx. ½ tsp or to taste)
  • Freshly ground black pepper
  • 1/3 cup chicken stock
  • 1/3 cup whipping cream (36% MF)
  • ¼ cup milk
  • 1 tsp Dijon mustard
  • 1 tbsp butter, melted
  • 1½ - 2 tbsp butter
  • tbsp finely chopped onion
  • tbsp finely chopped celery
  • 3 tbsp finely chopped red pepper
  • 1/3 cup sliced white button mushrooms (about 1 oz)
  • 2 tbsp all-purpose flour (or gluten-free 1-to-1 baking flour, if required)
  • 1/3 cup fine breadcrumbs (gluten-free, if required)
  • tbsp finely grated Parmesan cheese
  • ½ tbsp butter, melted
  • 1/3 cup grated old or medium Cheddar cheese
  • Paprika (optional)
  • Green onions and/or slices of orange or lemon for garnish (optional)

Instructions

  1. In small bowl, combine the chicken stock, whipping cream, milk, Dijon mustard, and 1 tbsp melted butter. Set aside.
  2. Chop and measure vegetables and grate cheeses.
  3. Preheat oven to 350°F.
  4. Grease two individual-sized au gratin dishes (or a small shallow baking dish just large enough to arrange the fillets in a single layer). Sprinkle fish fillets with garlic salt and pepper. Arrange one fillet in each au gratin dish or single layer if using one baking dish for the two fillets. Note, in order to get the fish fillet to fit in the single au gratin dishes, an end of each fillet may need to be cut off and arranged alongside fillet in au gratin dish. Set aside.

  5. Melt 1½ - 2 tbsp butter in saucepan over medium-high heat. Add the onions, celery, red pepper, and mushrooms. Cook the vegetables just until they are barely tender, stirring frequently (apx. 3 minutes).
  6. Sprinkle flour over the vegetables and stir to combine. Cook for a few seconds, stirring to prevent scorching, then reduce heat to medium low and gradually add the whipping cream and chicken stock mixture. Stir constantly to prevent scorching. Continue cooking until sauce starts to thicken, apx. 1 -2 minutes. Add the Parmesan cheese and stir until melted, about 1 minute longer or until sauce is thickened to desired consistency.

  7. Spoon sauce equally over each fillet, covering all areas of the fish completely. Combine the breadcrumbs and the ½ tbsp melted butter. Sprinkle mixture equally over fillets. Place au gratin dishes on foil-lined rimmed baking sheet in case sauce should bubble over. Bake for apx 20-24 minutes, or until breadcrumbs are browned, sauce is bubbling, and fish is thoroughly cooked and flakes easily when tested with a fork. Note that baking times may vary due to size and thickness of fillets.

  8. Sprinkle cheddar cheese over each fillet and return to oven for 1½ - 2 minutes, just until cheese is melted.
  9. Let fish stand for 5-10 minutes to allow sauce to set before serving. Sprinkle each fillet with paprika and garnish with sliced green onions and an orange or lemon slice, if desired.
  10. Serve with choice of potato or rice, and a favorite side of vegetable(s), steamed or stir-fried.

Recipe Notes

Yield: 2 servings

Chicken and Mushroom Crepes

Chicken and Mushroom Crepes with Cheese Sauce
Chicken and Mushroom Crepes with Cheese Sauce

Crepes filled with delectable fillings are one of my favorite meals. Chicken and Mushroom Crepes with Cheese Sauce are a real treat and a lot easier to make than one might think. At one time considered the fare of stylish restaurants and bistros, they can actually be very easily made at home.

I often make up a large batch of the crepes and freeze them, in between layers of plastic wrap, in a sealed freezer bag. If they are already made in advance, it does speed up meal preparation.

Crepes can be made with all-purpose flour or, if following a gluten-free diet, made with gluten-free 1-to-1 baking flour. In fact, the crepes in the photos in this posting are made with the 1-to-1 gluten-free flour and are very tasty and have a good soft texture. The crepe batter benefits from spending an hour in the refrigerator before being cooked. I find this gives greater structure to the crepe batter than cooking the crepes immediately after the ingredients are mixed together. The 1/4-cup measuring cup is a good size to use for the batter needed for each crepe.

A slope-sided non-stick 8″ skillet is perfect for making crepes.  Make sure the skillet is hot before adding batter and that only the minimal amount of butter is added to the pan. The best way to get thin crepes is to hold the 1/4-cup with the batter in one hand and the hot pan in the other. Pour the batter in to the pan while quickly tilting and swirling the pan to evenly distribute the batter. Cook the crepe until the gloss is gone from the top of the crepe and it starts to look a bit dry, small tiny bubbles begin to appear, and the edges of the crepe start to curl slightly. I use the tip of a fork to gently life the edge of the crepe, then I grab it with my fingers, and flip it over to the other side. The second side only needs about 15-20 seconds of cooking.  Have a couple of clean tea towels spread out on the counter and, as soon as each crepe is cooked, flip it out on to the tea towel. A small amount of additional butter may need to be added to the pan after every few crepes are cooked. This will ensure that the batter moves freely in the pan. Even though pan manufacturers claim pans to be non-stick, I find they benefit from the addition of a small amount of butter.

My recipe is a good use of leftover chicken (or turkey); however, if you are craving chicken crepes and don’t happen to have any leftover chicken, simply cook some chicken breasts especially for the crepes. It will take approximately one (1) pound of raw boneless, skinless chicken breasts to yield about two (2) cups of cooked cubed chicken.  When I am preparing the chicken breasts for cooking, I mix about 1/2 tsp liquid chicken bouillon with about a couple of tablespoons of water and drizzle it over the chicken. I will sprinkle a small amount of herbs and spices (e.g., dillweed, cumin, granulated garlic, or pretty much whatever strikes my fancy at the time) over the chicken, cover, and bake in the oven until done.  This adds some extra flavor to the chicken which can, otherwise, be a bit bland.

Chicken and Mushroom Crepes with Cheese Sauce
Chicken and Mushroom Crepes with Cheese Sauce

I recommend making this recipe in steps starting with the crepes, then the cheese sauce, and finally the filling.  I enhance the cheese sauce with the injection of some flavor boosters that include chicken stock, granulated garlic, paprika, and cayenne.  They do make a difference.  Those following a gluten-free diet will need to ensure that the chicken stock they use in this recipe is gluten-free.  If gluten-free chicken stock is unavailable, this sauce may be made entirely with milk though the flavor will obviously differ somewhat. The thickener in the sauce is all-purpose flour and, for those on a gluten-free diet, I have had great success using the gluten-free 1-to-1 flour as a thickener for this sauce.  While the sauce can be made entirely with grated cheddar cheese, I find it can be a bit too intense. Therefore, I use a blend of cheeses, my favorite being a mozzarella-provolone-parmesan mix .  With so many packages of pre-shredded cheeses on the market, it’s a quick and easy way to get a blend of cheeses for a recipe.

The filling is easy to make and only takes basic, simple ingredients that include two (2) aromatics (onion and celery), sliced button mushrooms and, of course, the cubed cooked chicken.  What holds this filling together is a portion of the cheese sauce. Don’t add so much cheese sauce that the filling becomes soupy – all that should be needed is about 1/2 cup of the sauce to bind the filling ingredients together.

To fill the crepes, simply divvy up the filling between the eight (8) crepes, placing the filling along the center line of each crepe. Gently fold one side of the crepe over the filling and roll again to form a cylinder.

Chicken and Mushroom Crepes with Cheese Sauce
Chicken and Mushroom Crepes with Cheese Sauce

If you want to plate the crepes, then I recommend baking them together in a baking pan (a 7″x11″ baking pan works well).  I like to bake my crepes in individual au gratin dishes like those in the photo below. I find they are great for presentation and they also ensure that each serving receives an equal amount of the cheese sauce. For presentation purposes, the crepes also look finished and undisturbed when brought to the table in their individual serving dishes.

Chicken and Mushroom Crepes with Cheese Sauce
Chicken and Mushroom Crepes with Cheese Sauce

[Printable recipe follows at end of posting]

Chicken and Mushroom Crepes with Cheese Sauce

Ingredients:

Crepes:
2 large eggs
1 cup flour (to make gluten-free, use 1 cup of 1-to-1 gluten-free flour)
1/8 tsp salt
1 cup whole milk
2 tbsp melted butter

Cheese Sauce:
¼ cup butter
¼ cup flour (to make gluten-free, use ¼ cup of 1-to-1 gluten-free flour)
Scant ½ tsp salt
½ tsp granulated garlic
Dash paprika
Dash cayenne
1 cup chicken stock
1 cup whole milk
1 cup grated cheese mixture (e.g., mozzarella, provolone, and parmesan)

Filling:
2 tbsp butter
½ cup onion, finely chopped
½ cup celery, finely chopped
1 cup button mushrooms, thinly sliced
2 cups cubed cooked chicken
Fresh herbs for garnish (e.g., parsley, chives, tarragon)

Method:

Step 1 – Make the crepes.  In large measuring cup or bowl and using an immersion blender, beat the eggs lightly.  Combine the flour and salt and beat in to the egg alternately with the milk, starting and ending with the flour (3 additions of flour and 2 additions of milk).  Beat in the melted butter and beat an additional 30 seconds, or until batter is smooth.  Cover with plastic wrap and refrigerate batter for 1 hour.

Over medium heat, melt apx. 1½ tsp butter in a 8” non-stick skillet with sloped sides. Using a ¼-cup measuring cup, scoop up batter. Pour the batter in to the heated skillet while quickly swirling and tilting the pan to ensure batter distributes evenly and completely over the bottom of the pan. Return pan to heat and cook crepe until top loses its gloss, tiny bubbles start to appear, and the edges of the crepe start to slightly curl. Gently lift an edge of the crepe away from the side of the pan with a tip of a fork and grab the crepe with fingers and flip it over.  Cook the second side of the crepe for 15-20 seconds. Flip the crepe onto a clean tea towel. Repeat for remaining crepes, adding small amounts of butter to the pan, if necessary, to keep the crepes from sticking to the pan.

Step 2 – Make the cheese sauce. In small bowl, combine and mix the flour, salt, granulated garlic, paprika, and cayenne.  In medium-sized saucepan, melt the butter over medium heat.  Stir in the flour mixture and cook until frothy.  Whisk in the chicken stock and milk.  Cook sauce, until thickened and smooth, stirring constantly to prevent scorching.  Stir in the cheese until melted.

Step 3 – Make the filling.  Preheat oven to 350°F.  In medium-sized skillet, melt butter over medium heat.  Add the onion and celery and sauté for 3-5 minutes, until onion becomes translucent, stirring frequently to prevent vegetables from burning.  Add the mushrooms and sauté for approximately 3-5 minutes.  Remove skillet from heat and add the diced cooked chicken.  Add approximately ½ cup of the cheese sauce to the vegetable-chicken mixture and stir to combine.

Step 4: Assemble the crepes.  Grease 4 individual au gratin dishes or one oblong baking pan (apx. 7”x11”) that will hold 8 filled crepes.  Divide the filling mixture between the 8 crepes by placing filling in the center of each crepe.  Gently fold crepe over filling and roll again into a cylinder shape and place in baking dish(es). If using au gratin dishes, place 2 filled crepes in each dish. Pour the remaining cheese sauce over crepes to cover, leaving both ends of the crepes uncovered.

Bake for 15-18 minutes, or until hot and bubbly. Remove from oven and, if desired, sprinkle with chopped fresh herbs.

Serving Suggestion: Serve with favorite green salad.

Yield:  4 servings, 2 crepes each

Chicken and Mushroom Crepes with Cheese Sauce

Yield: 4 servings

Serving Size: 2 crepes per serving

A delectable chicken and mushroom filling encased in a thin, soft-textured crepe and smothered in a rich cheesy sauce.

Ingredients

  • Crepes:
  • 2 large eggs
  • 1 cup flour (to make gluten-free, use 1 cup of 1-to-1 gluten-free flour)
  • 1/8 tsp salt
  • 1 cup whole milk
  • 2 tbsp melted butter
  • Cheese Sauce:
  • ¼ cup butter
  • ¼ cup flour (to make gluten-free, use ¼ cup of 1-to-1 gluten-free flour)
  • Scant ½ tsp salt
  • ½ tsp granulated garlic
  • Dash paprika
  • Dash cayenne
  • 1 cup chicken stock
  • 1 cup whole milk
  • 1 cup grated cheese mixture (e.g., mozzarella, provolone, and parmesan)
  • Filling:
  • 2 tbsp butter
  • ½ cup onion, finely chopped
  • ½ cup celery, finely chopped
  • 1 cup button mushrooms, thinly sliced
  • 2 cups cubed cooked chicken
  • Fresh herbs for garnish (e.g., parsley, chives, tarragon)

Instructions

  1. Step 1 - Make the crepes. In large measuring cup or bowl and using an immersion blender, beat the eggs lightly. Combine the flour and salt and beat in to the egg alternately with the milk, starting and ending with the flour (3 additions of flour and 2 additions of milk). Beat in the melted butter and beat an additional 30 seconds, or until batter is smooth. Cover with plastic wrap and refrigerate batter for 1 hour.
  2. Over medium heat, melt apx. 1½ tsp butter in a 8” non-stick skillet with sloped sides. Using a ¼-cup measuring cup, scoop up batter. Pour the batter in to the heated skillet while quickly swirling and tilting the pan to ensure batter distributes evenly and completely over the bottom of the pan. Return pan to heat and cook crepe until top loses its gloss, tiny bubbles start to appear, and the edges of the crepe start to slightly curl. Gently lift an edge of the crepe away from the side of the pan with a tip of a fork and grab the crepe with fingers and flip it over. Cook the second side of the crepe for 15-20 seconds. Flip the crepe onto a clean tea towel. Repeat for remaining crepes, adding small amounts of butter to the pan, if necessary, to keep the crepes from sticking to the pan.
  3. Step 2 - Make the cheese sauce. In small bowl, combine and mix the flour, salt, granulated garlic, paprika, and cayenne. In medium-sized saucepan, melt the butter over medium heat. Stir in the flour mixture and cook until frothy. Whisk in the chicken stock and milk. Cook sauce, until thickened and smooth, stirring constantly to prevent scorching. Stir in the cheese until melted.
  4. Step 3 - Make the filling. Preheat oven to 350°F. In medium-sized skillet, melt butter over medium heat. Add the onion and celery and sauté for 3-5 minutes, until onion becomes translucent, stirring frequently to prevent vegetables from burning. Add the mushrooms and sauté for approximately 3-5 minutes. Remove skillet from heat and add the diced cooked chicken. Add approximately ½ cup of the cheese sauce to the vegetable-chicken mixture and stir to combine.
  5. Step 4: Assemble the crepes. Grease 4 individual au gratin dishes or one oblong baking pan (apx. 7”x11”) that will hold 8 filled crepes. Divide the filling mixture between the 8 crepes by placing filling in the center of each crepe. Gently fold crepe over filling and roll again into a cylinder shape and place in baking dish(es). If using au gratin dishes, place 2 filled crepes in each dish. Pour the remaining cheese sauce over crepes to cover, leaving both ends of the crepes uncovered.
  6. Bake for 15-18 minutes, or until hot and bubbly. Remove from oven and, if desired, sprinkle with chopped fresh herbs.
  7. Serving Suggestion: Serve with favorite green salad.

Notes

Please read entire blog posting for additional details and hints on making the crepes that are not included in this recipe.

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If you like crepes, you may also enjoy this crepe recipe from My Island Bistro Kitchen as well:

Lobster and Asparagus Crepes

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Chicken and Mushroom Crepes
Chicken and Mushroom Crepes

 

Chicken and Mushroom Crepes with Cheese Sauce

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