Creamy fish bake

SERVES 6 l 1 tbsp olive oil l 4 shallots, chopped l 3 garlic cloves, crushed l 25g butter l 200ml double cream l 1 tbsp crème fraîche l 1 tbsp chives (or spring onion), finely chopped l 1 tbsp parsley, finely chopped l 1 tbsp tarragon, finely chopped (or 1 tsp dried) l 50ml white wine l 1 tbsp lemon juice l 2-3 eggs l 1 small celeriac, peeled and chopped

l 400g mixed fish (e.g. haddock, cod and smoked salmon), cut into chunks

l 50g Cheddar cheese, grated • CALORIES 360 • PROTEIN 19g • FAT 29g• FIBRE 3g • CARBS 3g PREHEAT the oven to 200c. Heat the oil in a frying pan and gently cook the shallots and garlic for 4-5 mins, until soft. In a separate pan, melt half the butter, then pour in the cream and crème fraîche and heat (don’t let it boil). Add the shallots, garlic and herbs, followed by the white wine, season with a pinch of salt and pepper, and lemon juice to taste. Meanwhile, boil eggs in a pan of water for 6-7 mins, then plunge into cold water to cool. Peel and roughly chop them before stirring into the sauce. Place the celeriac in a pan of boiling water and cook for 6-8 mins until tender, then mash with the remaining butter. Stir the fish pieces into the sauce and bring it to the boil, then transfer the mixture to an ovenproof dish, and spread the mash on top. Sprinkle with the grated cheese and bake in the oven for 15 mins.