Haddock is a beautiful fish to use for a gratin, but any white flaky fish works well – cod or hake would be good too.
It is so important (and useful) to master some basic ‘building block’ recipes. They can be used as the foundation for endless creativity and recipe creation. The ‘building block’ recipe we are making this week at Stamford College is a Velouté / Béchamel. Velouté translates as ‘velvet’ – which refers to the texture of the sauce, and is made with stock – either fish, chicken, lamb or veal depending on the dish. Blanquettes of either veal or lamb are similar sauces enriched with egg yolks and cream.