Smoked haddock with celeriac & spinach gratin
The recipe Smoked haddock with celeriac & spinach gratin can be made in around 1 hour and 35 minutes. This gluten free, primal, and pescatarian recipe serves 4 and costs $5.1 per serving. One serving contains 396 calories, 30g of protein, and 23g of fat. This recipe from BBC Good Food requires butter, haddock, chives, and nutmeg. This recipe is liked by 200 foodies and cooks. It works well as a pricey main course. Overall, this recipe earns an excellent spoonacular score of 93%. If you like this recipe, you might also like recipes such as Smoked haddock gratin, Smoked haddock & Jerusalem artichoke gratin, and Potato and Celery-Root Gratin with Smoked Haddock.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 80 minutes
Ingredients:
25g butter
1 celeriac, peeled
small pack chives, snipped
170ml pot double cream
500g-600g undyed smoked haddock fillet, cut into 4 servings
small grating of nutmeg
250g leaf spinach
Equipment:
oven
colander
aluminum foil
Cooking instruction summary:
Heat oven to 200C/180C fan/gas 6. Tip the spinach into a colander and sit it in the sink. Slowly pour a kettle of boiling water over the spinach to wilt it, then run under colder water, squeeze out as much water as you can and set aside.Quarter the celeriac and cut each piece into thin slices. Butter a gratin dish and tip in the celeriac, spinach and the cream. Season, add the nutmeg and toss everything together. Cover the dish with foil and bake for 30 mins. Remove the foil, toss the celeriac around, cover again and put back in the oven for 30 mins.Remove the foil again, lay the fish on top and place a small knob of butter on each fillet. Cover with foil again and bake for a final 20 mins until the fish is cooked and the celeriac is tender. Scatter everything with chives and serve.
Step by step:
1. Heat oven to 200C/180C fan/gas
2. Tip the spinach into a colander and sit it in the sink. Slowly pour a kettle of boiling water over the spinach to wilt it, then run under colder water, squeeze out as much water as you can and set aside.Quarter the celeriac and cut each piece into thin slices. Butter a gratin dish and tip in the celeriac, spinach and the cream. Season, add the nutmeg and toss everything together. Cover the dish with foil and bake for 30 mins.
3. Remove the foil, toss the celeriac around, cover again and put back in the oven for 30 mins.
4. Remove the foil again, lay the fish on top and place a small knob of butter on each fillet. Cover with foil again and bake for a final 20 mins until the fish is cooked and the celeriac is tender. Scatter everything with chives and serve.
Nutrition Information:
