Smoked haddock and celeriac bake

SERVES 2

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.

WHAT YOU’LL NEED

1 tbsp olive oil

1 small onion, sliced

1 rosemary sprig, leaves 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) Gruyere, grated salad, to serve

METHOD

Preheat the oven to gas three, 170C, fan 150C. Heat the oil in a large pan, then cook the onion and rosemary with a pinch of salt for five 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 four 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 six, 200C, fan 180C.

Bake for 15 minutes more, or until golden. Serve with salad.