- 2 tsp wholegrain mustard
- 2 tbsp grated horseradish
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- 200g tub crème fraîche
- 350g celeriac, grated
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 2 celery sticks, finely sliced
- 6 rashers smoked streaky bacon
- 2 skinless smoked haddock fillets, each cut into 3 pieces
- 1 tbsp plain flour
- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2 lemons, 1 juiced, 1 cut into wedges to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- small bunch dill, stalks removed
Mix together the mustard, horseradish and crème fraîche in a small bowl. Tip the celeriac and celery into a large bowl, add half the crème fraîche mixture, and season well. Chill in the fridge until needed.
Heat the grill to high and grill the bacon until crisp, turning once during cooking.
Put the haddock on a plate, add the flour and season with black pepper. Toss so that the fish pieces are well coated. Heat the oil in a large, non-stick frying pan and cook the fish for around 4 mins on one side. Turn over and cook for about 2 mins more or until lightly golden on the outside and just cooked in the middle. You may want to cook this in 2 batches so that you don’t overcrowd the pan. Transfer the fish to a plate to rest.
Meanwhile, mix the lemon juice into the celeriac mixture and pile it onto plates, with a rasher of bacon and a piece of haddock. Scatter over the dill, and serve immediately with the lemon wedges and the remaining crème fraîche dressing on the side.
Get aheadThe celeriac salad can be made a couple of hours ahead, then all you need to do is fry the fish and grill the bacon when your guests arrive.