Celeriac and smoked mackerel gratin
Peppery smoked mackerel and sweet, earthy celeriac get the gratin treatment to create a rich, indulgent dish that's super simple to prepare.
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Cooking tools:
- Mandoline
- Kitchen scale
- Grater
- Baking dish
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Spoon
- Aluminum foil
- Stove
- Oven
Ingredients
- Knob of unsalted butter
- 2 onions, sliced
- 4 thyme sprigs, leaves picked
- 2 garlic cloves, sliced
- 200g whole milk
- 200g double cream
- 1 tbsp wholegrain mustard
- 1 bay leaf
- 1 medium (450g) celeriac, scrubbed clean or peeled
- 2 peppered smoked mackerel fillets
- 1 tbsp fresh or panko breadcrumbs
- 1 tbsp hazelnuts, roughly chopped
- 30g comté cheese, grated (optional)
- Rocket salad to serve (optional)
- Mandoline (optional)
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