Smoked haddock and celeriac bake recipe
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 x 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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Shop ingredientsEach serving contains
- Energy
- 1890kJ 454.0kcal
- Fat
- 32g
- Saturates
- 17g
- Salt
- 3.4g
- Sugars
- 10g
of the Reference intake
Carbohydrate 11.1gProtein 31.7gFibre 1.0g
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- 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, finishing 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.
- See more Dinner ideas for two
