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Celeriac and Smoked Haddock Gratin

Serves 6:


55g Butter

1 Medium Onion, finely chopped

350g Smoked Haddock, skinned and cut into large chunks

4 tbsp Chopped Fresh Parsley

450g Celeriac, peeled

750g Picasso or Maris Piper Potatoes, peeled

30ml Double Cream

4 tbsp Freshly grated Cheddar or Old Winchester Cheese

Salt and Freshly ground Pepper


1/ Preheat oven to 190C/375F/Gas Mark 5

2/ Melt the butter and gently fry the onion for 2-3 minutes, until soft and just turning brown.

3/ Remove from the heat and stir in the haddock pieces, parsley and salt & pepper.

4/ Slice the celeriac and Potatoes using a mandoline or with the slicing blade in a food processor.

5/ Add a little salt and pepper to the cream and pour it over the potatoes and celeriac.

6/ Transfer to a wide, shallow, saucepan and simmer for 20 minutes until almost cooked through.

7/ Arrange half of this mixture in a buttered, oven proof gratin dish.

8/ Spoon the haddock mixture on top.

9/ Cover with the remaining potato/celeriac mix.

10/ Pour over any remaining cream and sprinkle with your choice of cheese.

11/ Bake for about 30 minutes until cooked golden and bubbling.

To Serve

Leave the Gratin to rest for about 10 minutes. Serve with fresh greens or buttered broccoli.

TIP: To speed up the cooking process so as not to overcook the haddock, microwave the potato, celeriac and cream mixture on high for about 10 minutes until almost cooked, then layer the dish and bake for 20 minutes or until golden and bubbling.

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