Prosciutto-wrapped haddock with celeriac mash
Elevate a regular fish supper with a few key ingredients
800 g, cut into 2-3cm chunks
4 fillet(s), medium
Half Fat Crème Frâiche
1½ tablespoon(s), level
400 g, young leaf
1 medium, cut into wedges, to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Bring a large pan of water to a boil. Add the celeriac then reduce the heat and simmer for 20 minutes, until tender. Drain then return the celeriac to the pan and leave to steam for 5 minutes. Season and mash with the crème fraîche.
- Meanwhile, wrap 1 slice prosciutto around each fish fillet. Transfer to a baking tray, add the vine tomatoes and bake for 10-12 minutes, until the prosciutto is browned and the haddock is just cooked through.
- Wilt the spinach in a large nonstick work or frying pan with a splash of water Season well.
- Divide the celeriac mash between plates, top with the fish and serve with the roasted tomatoes, spinach and lemon wedges on the side.