Haddock and Chorizo Tartiflette Recipe

Ingredients:

• 2 large potatoes, sliced into rounds
• 1 onion, chopped
• 1 garlic clove, minced
• 200g chorizo, sliced into rounds
• 300g smoked haddock, skin removed and cut into bite-sized chunks
• 200ml heavy cream
• 100g grated Gruyere cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C.
2. Place the potato rounds in a pot of boiling water and blanch for 5 minutes. Drain and set aside.
3. In a pan over medium heat, sauté the onion and garlic until softened.
4. Add the chorizo and cook until crispy and the fat has been released.
5. Add the smoked haddock and cook until just cooked through.
6. Add the cream and cook until heated through.
7. Season with salt and pepper to taste.
8. Grease a baking dish and layer the potatoes and haddock mixture.
9. Sprinkle the grated Gruyere cheese over the top.
10. Bake in the preheated oven for 20-25 minutes or until the cheese is golden and bubbly.
11. Serve hot.

Verdict:

This Haddock and Chorizo Tartiflette is a comforting and hearty dish that is perfect for a chilly evening. The combination of smoked haddock and spicy chorizo is simply delicious and the addition of potatoes and cream makes it all the more satisfying.

Serving Suggestions:

Serve with a side of dressed greens or a fresh salad to cut through the richness of the dish. A glass of white wine would be the perfect accompaniment.