Celeriac and smoked mackerel gratin - delicious. magazine
Peppery smoked mackerel and sweet, earthy celeriac get the gratin treatment to create a rich, indulgent dish that's super simple to prepare.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
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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