Peppery smoked mackerel and sweet, earthy celeriac get the gratin treatment to create something rich, indulgent but super simple to prepare. Serve with a crisp and peppery rocket salad to cut through the rich gratin.
Have you seen Marcus Wareing’s incredible celeriac and tahini potato gratin?
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Ingredients
- Knob of unsalted butter
- 2 onions, sliced
- 4 thyme sprigs, leaves picked
- 2 garlic cloves, sliced
- 200g whole milk
- 200g double cream
- 1 tbsp wholegrain mustard
- 1 bay leaf
- 1 medium (450g) celeriac, scrubbed clean or peeled
- 2 peppered smoked mackerel fillets
- 1 tbsp fresh or panko breadcrumbs
- 1 tbsp hazelnuts, roughly chopped
- 30g comté cheese, grated (optional)
- Rocket salad to serve (optional)
Specialist kit
- Mandoline (optional)
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Method
- Melt the butter in a frying pan then add the onions and garlic and cook for 12 15 minutes until soft and caramelised. Meanwhile, put the milk, cream, mustard, bay leaf and a pinch of salt and pepper in a saucepan and bring to the boil, then set aside to infuse
- Finely slice the celeriac, using a mandoline if you have one. Spoon some of the onions into the bottom of a medium baking dish and flake in some of the mackerel, then cover with a layer of celeriac. Repeat until all the ingredients are used up, finishing with a celeriac layer. Pour over the cream mixture (discarding the bay leaf), then sprinkle over the breadcrumbs, hazelnuts and cheese (if using).
- Cover the dish with foil and bake in the oven at 160ºC fan/gas 4 for 45–60 minutes (the time will depend on how finely you sliced the celeriac) until a knife can go through the gratin with little resistance. Remove the foil for the last 5 minutes to get a golden bubbly topping. Serve with the salad on the side.
Nutrition
- 585kcals Calories
- 48.8g (23.5g saturated) Fat
- 18.4g Protein
- 14.35g (9.9g sugars) Carbs
- 7.7g Fibre
- 1.6g Salt
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