Smoked haddock and celeriac gratin from How to Eat a Peach: Menus, Stories and Places (page 231) by Diana Henry

  • potatoes
  • smoked haddock
  • Show all ingredients...

  • EYB Comments

    Can substitute chicken stock for fish stock, and potatoes or Jerusalem artichokes for celeriac.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for fish stock, and potatoes or Jerusalem artichokes for celeriac.

  • FJT on October 12, 2020

    This was lovely but very rich. Made with smoked mackerel as I couldn't get smoked haddock. If I made it again I would be tempted to omit the cream and just cook the potatoes and celeriac in fish stock.

  • Pamsy on May 19, 2020

    Comfort food at its best. Wouldn't normally buy celeriac but had 2 bags of frozen, diced, from Waitrose as a freezer back up during CV. Changed the recipe slightly and rather than cream, made a thinnish bechamel. Cubed my potatoes and par boiled for 9 mins adding the celeriac for the final 4 minutes. Used smoked coley from Fishbox delivery. Baked for 45 mins at 190c. Served with carrots and peas for colour. Will definitely repeat.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.