Prosciutto-wrapped haddock with celeriac mash
3
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Elevate a regular fish supper with a few key ingredients
Ingredients
Celeriac, raw
800 g, cut into 2-3cm chunks
Haddock, raw
4 fillet(s), medium
Prosciutto
8 slice(s)
Cherry Tomatoes
250 g
Half Fat Crème Frâiche
1½ tablespoon(s), level
Spinach
400 g, young leaf
Lemon
1 medium, cut into wedges, to serve
Instructions
1
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.
2
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.
3
Wilt the spinach in a large nonstick work or frying pan with a splash of water Season well.
4
Divide the celeriac mash between plates, top with the fish and serve with the roasted tomatoes, spinach and lemon wedges on the side.
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