How To Make Smoked Haddock with Celeriac & Spinach Gratin
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Serves:
Ingredients
- 4 smoked haddock fillets
- 1 celeriac, peeled and cut into small cubes
- 200g baby spinach
- 200ml double cream
- 100g cheddar cheese, grated
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 180°C (350°F).
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Place the celeriac cubes in a large pot of salted boiling water and cook for 8-10 minutes until tender. Drain and set aside.
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In a separate pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
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Add the spinach to the pan and sauté until wilted, about 2-3 minutes. Remove from heat and set aside.
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In an ovenproof dish, layer the cooked celeriac, sautéed spinach, and smoked haddock fillets.
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In a small saucepan, heat the double cream over low heat until warm. Pour the warm cream over the fish and vegetables in the dish.
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Sprinkle the grated cheddar cheese over the top.
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Bake in the preheated oven for 20-25 minutes until the fish is cooked through and the cheese is golden and bubbling.
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Serve the smoked haddock with celeriac and spinach gratin hot, with a side salad or crusty bread.
Nutrition
- Calories : 320kcal
- Total Fat : 14g
- Saturated Fat : 7g
- Cholesterol : 120mg
- Sodium : 500mg
- Total Carbohydrates : 15g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 34g
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