This creamy fish bake has thin layers of sliced celeriac a little like potatoes dauphinoise. Serve with a sprinkle of chives
- 250g leaf spinach
- 1 celeriac, peeled
- 25g butter
- 170ml pot double cream
- small grating of nutmeg
- 500g-600g undyed smoked haddock fillet, cut into 4 portions
- small pack chives, snipped
MethodTip 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.
- 1 large celeriac
- 2 tbsp walnut oil
- 300ml vegetable stock
- handful chopped walnuts
- 100g blue cheese, such as bleu d'Auvergne or Stilton
- Heat oven to 190C/fan 170C/gas 5. Peel, quarter and very thinly slice the
celeriac- this is best done with the slicing blade of a food processor. Toss in the walnut oil, salt and pepper, and spread over a gratin dish. Pour over the stock and bake for 40-45 mins, then sprinkle with the walnuts, crumble over the cheese, then cook for 15 mins until crisp and golden.
- 4 tbsp olive oil
- 4x 175g pieces of smoked haddock fillet, with the skin on
- 350g piece of chorizo sausage, cut into thin slices
- 1 small garlic clove, finely chopped
- 1 tsp wholegrain mustard
- 4 tbsp sherry vinegar, plus a splash
- 16 new potatoes, cooked
- 4 eggs
- 140g bag watercress
- Heat 1 tablespoon of oil in a non-stick frying pan. Add the haddock fillets, skin side up, and cook over a medium heat for 3-4 minutes until you are able to flake the flesh with a fork. Remove the fish from the pan and allow to cool.
- Heat the remaining oil in the pan and fry the chorizo for a few minutes until sizzling and crispy. Remove with a slotted spoon, turn down the heat and fry the garlic for 2 minutes. Take the pan off the heat, stir in the mustard and 4 tablespoons sherry vinegar. Season.
- Slice the potatoes into a large bowl and add the chorizo. Flake the haddock away from its skin into the bowl and pour in the dressing from the pan.
- Bring a large pan of water to simmering point and add a splash of vinegar. Crack in the eggs and poach for 31⁄2 minutes. Meanwhile, mix the watercress into the salad and divide between 4 plates.
- To serve, remove the poached eggs from the water with a slotted spoon, drain on kitchen paper and then put one egg on top of each serving of salad.
- 500g block all-butter shortcrust pastry
- 400g smoked haddock with the skin
- 400ml full-fat milk
- 2 egg yolks
- 2 tsp English mustard
- 25g butter
- 25g plain flour
- 100g Gruyère, grated
- 4 poached eggs
- 25g butter
- bunch chives, finely snipped
- about 40 baby spinach leaves
- 1 tbsp olive oil
- Heat oven to 200C/180C fan/ gas 6. Divide the pastry into 4, thinly roll out each piece, then cut out 4 circles big enough to line 4 x 12-14cm tartlet tins. Press the pastry into the sides of the tin and trim the edges with a knife. Place in the fridge to cool for 10 mins, then prick the base and line each tartlet with baking parchment and baking beans. Bake for 15 mins on a baking sheet, remove the beans and paper, cook for 10 mins more until golden, then remove from the oven.
- While the pastry is cooking, place the haddock in a medium saucepan with the milk. Season the milk with a little black pepper, place on the heat and bring to a steady boil. Turn off the heat, then set aside until cool enough to handle. Remove the fish from the milk and strain the milk into a jug.
- To make the sauce, wipe out the haddock pan and place back on the heat with the butter. When the butter has melted and is starting to sizzle, stir in the flour and cook until combined to a sandy consistency. Gradually stir in the poaching milk, stirring well after each addition, then gently simmer over a low heat for 5 mins until you have a smooth white sauce. Take the sauce off the heat, then stir in the Gruyère.
- Break the haddock into large flakes into a bowl and discard the skin and any bones. Tip the egg yolks and mustard in with the haddock, then stir in the cheese sauce.
- Divide the filling between the tartlet cases, then bake for 20 mins until the filling is puffed up and golden brown like cheese on toast. Leave the tarts to cool slightly while you get the rest of the ingredients ready.
- To serve, poach 4 eggs (see video link, above). Gently melt the butter in a small saucepan, then add the chives. At the last minute, lightly toss the spinach leaves with a drizzle of oil and a sprinkling of coarse sea salt, then you’re ready to plate up.
- To plate up like a professional, overlap the spinach leaves around the plate in a petal formation. Sit the tartlet on top of the spinach in the middle of the plate. Gently place a poached egg in the centre of each tartlet. Spoon some chive butter over each egg and serve straight away.