Smoked Haddock, cheesy celeriac, leek & rosemary gratin | Fish People
Smoked Haddock, cheesy celeriac, leek & rosemary gratin | Fish People…
Ingredients
- 25g butter
- 200g smoked haddock
- 2 leeks, outer layer removed, washed of any grit and sliced into rings
- small handful rosemary leaves, roughly chopped
- 1 bay leaf
- 300ml double cream
- 300ml milk
- 1 celeriac (about 500g), peeled, quartered and thinly sliced
- 100g cheddar or gruyère, coarsely grated
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