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.
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.
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.
Transfer the fish to a plate with a slotted spoon, reserving 75ml (3f oz) poaching liquid. Flake the fish and discard the skin.
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, fnishing with a layer of celeriac.
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.
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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