I may have mentioned before(!!) that I’m not a huge fan of fish, but this dish is so delicious you really don’t need to be. I use mild fish varieties but you can easily make it more fishy if you like. The celeriac topping is such a great alternative to potato mash.
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| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 1 large onion finely chopped, or 2 onions if no leek
- 1 large leek finely chopped, or 2 leeks if not onions
- 1 carrot finely chopped
- 1 celery stick finely diced
- 1/2 fennel bulb finely diced
- 1 tsp dried dill
- 1 bay leaf
- 1 tbsp ghee
- 100 ml white wine
- 600 g fish (e.g. salmon undyed smoked haddock)
- 2 tbsp arrowroot
- handful of fresh parsley chopped
- sea salt and black pepper
- For the mash:
- 2 medium celeriac peeled and cut into 2cm cubes
- 50 g butter
- 25 g parmesan grated
Ingredients
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Instructions
- Make the celeriac mash by steaming the celeriac in a steamer (or in pan with a little water and the lid on for about 15 minutes) until tender.
- Drain and roughly mash with the butter.
- Preheat the oven to 180oC.
- Fry the onions and/or leek, carrot, celery, fennel, dill and bay leaf in the ghee in a large pan over a medium heat for about 10 minutes until almost tender.
- Add the wine, stir and simmer until the wine has evaporated.
- Add 500ml hot water and bring to a simmer.
- Add the fish, cover and poach for about 5 minutes until cooked through.
- Remove the fish and place into an ovenproof dish.
- Mix the arrowroot with a little cold water until smooth, then add it to the pan stirring constantly for a few minutes as the sauce thickens up.
- Take off the heat, stir through the parsley and season.
- Flake the fish in the dish and pour the veg sauce over it.
- Cover with the roughly mashed celeriac and bake for 30 minutes to heat through.
- Preheat the grill, cover the mash with the grated cheese and grill on high for 5 minutes until the top is golden.
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