SERVES 4

Ingredients

1 tbsp olive oil
1 small onion sliced
1 rosemary sprig, leaves picked and chopped
2 smoked haddock fillets
200ml milk
1 dried bayleaf
Pinch of nutmeg
1 garlic clove, halved
250g celeriac, thinly sliced
75ml double cream
20g gruyere or similar cheese, grated

METHOD

Preheat the oven to 170C, 150C fan. Heat the oil in a large pan, then cook the onion and rosemary with a pinch of salt for 5 minutes, until softened.

Put the fish, skin side down in a saucepan with the milk, bayleaf and nutmeg. Gently bring to the boil and simmer for 4 minutes

Transfer the fish to a plate with a slotted spoon, reserving 75ml of the poaching liquid. Flake the fish, discarding the skin.

Rub a small baking dish with the garlic. Add a layer of celeriac, followed by a layer of fish and onion mixture, season with salt and pepper. Repeat until all the ingredients are used, finishing with a layer of celeriac.

In a jug, combine the reserved poaching liquid and the cream. Pour it over the dish and scatter the cheese. Cover with foil and bake for 30-40 minutes. Remove the foil and increase the heat to 200C, fan 180C. Bake for a further 15 minutes or until golden.

TOP TIP

The celeriac will need the longer time if the slices are not very thin.
This has a lovely flavour. No doubt some people would like to add a chopped boiled egg to the mixture!