Smoked haddock and celeriac bake

Smoked haddock and celeriac bake recipe

2 ratings

This delicious bake brings together the rich and earthy tastes of smoked haddock, onion and celeriac to create a warm, hearty dish that is layered with different flavours. See method

  • Serves 2
  • 10 mins to prepare and 50 mins to cook
  • 454 calories / serving

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, sliced
  • 1 rosemary sprig, leaves picked and chopped
  • 2 smoked haddock fillets
  • 200ml (1/3pt) milk
  • 1 dried bay leaf
  • pinch nutmeg
  • 1 garlic clove, halved
  • 250g (8oz) celeriac or potato, finely sliced
  • 75ml (3fl oz) double cream
  • 20g (3/4oz) Gruyère, grated
  • salad, to serve

Each serving contains

  • Energy

    1890kj
    454kcal
    23%
  • Fat

    32g 46%
  • Saturates

    17g 84%
  • Sugars

    10g 11%
  • Salt

    3.4g 57%

of the reference intake
Carbohydrate 11.1g Protein 31.7g Fibre 1g

Method

  1. Preheat the oven to gas 3, 170°C, fan 150°C. Heat the oil in a large pan, then cook the onion and rosemary with a pinch of salt for 5 minutes, or until softened.
  2. Put the fish, skin-side down, in a pan with the milk, bay leaf and nutmeg. Gently bring to the boil, then reduce the heat and simmer for 4 minutes.
  3. Transfer the fish to a plate with a slotted spoon, reserving 75ml (3f oz) poaching liquid. Flake the fish and discard the skin.
  4. Rub a small baking dish with the garlic. Add a layer of celeriac, followed by a layer of fish and the onion mixture; season with black pepper. Repeat until the ingredients are used up, finishing with a layer of celeriac.
  5. In a jug, combine the reserved poaching liquid and the cream. Pour it over the celeriac and scatter with the cheese. Cover with foil and bake for 20 minutes.
  6. Remove the foil and increase the heat to gas 6, 200°C, fan 180°C. Bake for 15 minutes more, or until golden. Serve with salad.
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