White fish bake with celeriac mash

Name: White fish bake with celeriac mash
Ingredients: 2 celeriac; 50 g butter; 1 tablespoon mustard; 150 g grated cheese; salt; 2 onions; 2 leeks; 2 carrots; 3 sticks of celery; butter (for frying); 250 g peas (frozen); 250 ml double cream; salt and pepper; 800 g white fish (such as plaice or haddock fillet); juice of 1/2 lemon

Serves 4 · 30-60 minutes

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Oven bakes are easy to prepare in advance and you can vary them endlessly. In this recipe, you combine white fish with creamy vegetables and a smooth celeriac mash.

Ingredients

Celeriac mash

2 celeriac
50 g butter
1 tablespoon mustard
150 g grated cheese
salt

Filling

2 onions
2 leeks
2 carrots
3 sticks of celery
butter (for frying)
250 g peas (frozen)
250 ml double cream
salt and pepper
800 g white fish (such as plaice or haddock fillet)
juice of 1/2 lemon

Method

Preheat the oven to 180 degrees.
Peel the celeriac and cut into small pieces. Place in a large pan and cook for 20 minutes until tender. Meanwhile, finely chop the onion, leek, carrot and celery and fry with butter in a large pan.
Add the peas and fry for a few minutes. Add the cream and salt and pepper to taste, then simmer for 5 minutes.
Drain the celeriac and mash together with the butter and mustard. Stir in the cheese and add salt to taste.
Cut the fish into pieces, arrange in the oven dish and drizzle with lemon juice, salt and pepper. Add the vegetables and mix. Cover everything with a thick layer of celeriac mash. Bake the dish for 30 minutes.