Smoked Haddock and Celeriac Bake Recipe

 

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Ingredients

400g Smoked Haddock Fillets
100g Smoked Cheddar with Paprika
250g Celeriac or potato – finely sliced
200ml Milk
1 tbsp Fino Olive Oil
75ml Double cream
1 Small onion – sliced
1 Rosemary sprig – leaves picked and chopped
1 Dried bay leaf
A Pinch of nutmeg
1 Garlic clove – halved
A Pinch of Halen Môn Sea Salt
A sprinkle of Captain Cat’s Môr Seasoning

Preheat the oven to 150°C.

Heat the Fino Olive Oil in a large pan, then soften the onion and rosemary with a pinch of Halen Môn Sea Salt.

Place the Smoked Haddock, skin side down in the pan with the milk, a bay leaf and nutmeg. Gently bring to the boil, reduce the heat and simmer for 4 minutes.

Transfer the Smoked Haddock onto a plate, reserving 75ml of poaching liquid. Flake the fish and discard the skin.

Rub a small baking dish with the garlic. Add a layer of the celeriac, followed by a layer of fish and 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 cream. Pour over the celeriac and scatter with the Smoked Cheddar with Paprika. Cover with foil and bake for 20 minutes. Remove the foil and increase the heat to 180°C.

Bake until golden, and finally sprinkle with Captain Cat’s Môr Seasoning.

Enjoy!