Smoked haddock and celeriac bake recipe

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

  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, fnishing 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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  • 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
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  • Energy 1889kj 454kcal 23%
  • Fat 32.1g 46%
  • Saturates 16.7g 84%
  • Sugars 9.6g 11%
  • Salt 3.4g 57%

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

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