Mary Berry Haddock and Shrimp Feast
Mary Berry’s Haddock and Shrimp Feast is a baked seafood gratin-style dish featuring haddock, shrimp, and a creamy sauce enriched with cheese and herbs. The seafood is gently cooked before being layered in a dish, topped with sauce, and baked until golden and bubbling. It’s a classic example of Mary Berry’s cooking: simple, indulgent, and perfect for sharing.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
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400g smoked or fresh haddock fillets (skin removed, cut into chunks)
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200g cooked shrimp (peeled and deveined)
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50g butter
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50g plain flour
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500ml milk
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100ml double cream
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1 tsp Dijon mustard (optional)
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100g mature cheddar cheese, grated
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2 tbsp fresh parsley, chopped
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50g breadcrumbs (for topping)
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Salt and black pepper, to taste
Instructions
Lightly poach the haddock in simmering milk for 4–5 minutes until just cooked. Drain and set aside, reserving the milk for the sauce.
Melt butter in a saucepan, stir in flour, and cook for 1 minute. Gradually whisk in the reserved milk and cream until smooth. Add mustard and half the cheese, stirring until melted. Season with salt and pepper.
Fold the cooked haddock and shrimp into the sauce, being careful not to break the fish too much. Stir in fresh parsley.
Transfer mixture into an ovenproof dish. Sprinkle remaining cheese and breadcrumbs evenly on top.
Bake in a preheated oven at 200°C (180°C fan) for 20–25 minutes until bubbling and golden brown on top.
Serve straight from the oven with crusty bread, salad, or mashed potatoes.