Peel and cut the celeriac into chunks. Trim the medium leeks.
- 1 Place the celeriac, garlic, bay leaves and a pinch of salt in a saucepan, and add milk until just covered.
- 2 Bring the mixture to a boil, then reduce the heat and simmer gently for 15-20 mins, until the celeriac is fork tender.
- 3 While the celeriac is cooking, prepare your leeks.
- 4 Turn your grill onto its highest setting.
- 5 Cut leeks in halves or thirds widthways, then cut in half lengthways.
- 6 Spread the leeks cut-side up on a baking tray, then drizzle 2 tbsps olive oil over the top.
- 7 Sprinkle salt and pepper over the top to season, then place under the grill for 10-15 mins, until cooked through and charred on top.
- 8 Remove from the oven and set aside.
- 9 Take the celeriac off the heat, drain the milk (reserving a few tablespoons worth) and carefully remove the bay leaves.
- 10 Then, using a stick blender, whizz the celeriac to a puree, adding a few splashes of milk as you go (until you have your desired consistency).
- 11 Add the mustard and season with salt and pepper as necessary, then whizz again until combined.
- 12 Cover and set aside on a low heat to keep warm.
- 13 Finally, prepare your fish and sauce.
- 14 Heat up 1 tbsp olive oil in a large saucepan over medium heat.
- 15 Season the haddock fillets, and pan fry according to pack instructions.
- 16 While they are cooking, heat up parsley sauce according to instructions.
- 17 When the fish is done, assemble the dish.
- 18 Split the mash and leeks evenly between four plates, and top with haddock fillets.
- 19 Pour a spoonful of sauce over each fillet, and serve immediately.
Note this recipe does not include the parsley sauce mentioned in title
Delicious! Going to replace leek with fennel next time. Bought pre made parsley sauce from M & S which I think was the idea, but dish would still be tasty without it!
- Average per serving
- Calories 259.0kCal