Smoked Haddock, cheesy celeriac, leek & rosemary gratin | Fish People
Smoked Haddock, cheesy celeriac, leek & rosemary gratin Ingredients: - 25g butter - 200g smoked haddock - 2 leeks, outer layer removed, washed of any grit and
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.thefishpeopleshop.co.uk.
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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