Celeriac & smoked haddock gratin
120 g, chopped
600 g, peeled & sliced
Chicken stock cube(s)
1 cube(s), 300ml stock
Low Fat Soft Cheese
¼ teaspoons, level
Smoked haddock, raw
4 fillet(s), medium
Salad (zero SmartPoints values)
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the kale into a colander, set in the sink and pour over a full kettle of boiling water. Leave to wilt, then refresh under cold running water. Squeeze any liquid out of the kale and set aside.
- Layer the celeriac in a 20cm x 30cm baking dish and top with the kale. Combine 300ml chicken stock and the low-fat soft cheese, and stir in a pinch of ground nutmeg and season. Pour over the veg and cover with kitchen foil. Bake for 30 minutes.
- Remove the foil and put the smoked haddock fillets on top of the veg. Cover again with the foil and bake for 20 minutes. Let rest for 15-20 minutes, then scatter over the chopped fresh chives and serve with a green salad on the side.