Smoked haddock with celeriac & spinach gratin

Smoked haddock with celeriac & spinach gratin

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(5 ratings)

Prep: 15 mins Cook: 1 hr, 20 mins


Serves 4
This creamy fish bake has thin layers of sliced celeriac a little like potatoes dauphinoise. Serve with a sprinkle of chives

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal417
  • fat31g
  • saturates18g
  • carbs6g
  • sugars5g
  • fibre8g
  • protein29g
  • salt3.2g
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  • 250g leaf spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 celeriac, peeled



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 170ml pot double cream
  • small grating of nutmeg



    One of the most useful of spices for both sweet and savoury

  • 500g-600g undyed smoked haddock fillet, cut into 4 portions
  • small pack chives, snipped


  1. Heat oven to 200C/180C fan/gas 6. Tip the spinach into a colander and sit it in the sink. Slowly pour a kettle of boiling water over the spinach to wilt it, then run under colder water, squeeze out as much water as you can and set aside.

  2. Quarter the celeriac and cut each piece into thin slices. Butter a gratin dish and tip in the celeriac, spinach and the cream. Season, add the nutmeg and toss everything together. Cover the dish with foil and bake for 30 mins. Remove the foil, toss the celeriac around, cover again and put back in the oven for 30 mins.

  3. Remove the foil again, lay the fish on top and place a small knob of butter on each fillet. Cover with foil again and bake for a final 20 mins until the fish is cooked and the celeriac is tender. Scatter everything with chives and serve.

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Comments, questions and tips

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6th Nov, 2016
This is a family favourite, served with green beans. I only cook the haddock for 10 minutes. 20 is way too long
philinbrighton's picture
2nd Apr, 2014
Wow. Loved this! I'm on a diet so I used single cream and left out the butter and it was still really nice. I also cooked the celariac for half an hour and then tossed through the spinach as I didn't want to cook it to death and loose all the vitamins. Cooked like that it was a tiny 5 Weight Watchers points! I served with a mountain of veg and some extra potatoes and it was a mountain of food and so healthy! Yum!
Frantic Flapjack
11th Feb, 2014
This was a lovely dish but the celeriac takes a very long time to cook! I cooked for 1.5 hours and it still wasn't quite soft enough for my taste. Goes really well with the smoked haddock. I agree with bluejay's comment below. To print one recipe currently takes approximately 3 sheets of paper. Let's have the old layout back - please ....................
10th Feb, 2014
Delicious! I sweated off a large leek in butter before adding to the spinach (used large bag) and celeriac and also mixed in a good grating of parmesan the first time it came out of the oven. Can't wait to have again!
23rd Jan, 2014
Loved this! Have had disasters with celeriac gratins before so really left myself loads of time to make sure the celeriac was almost cooked before the fish went on. What a revelation! Raw, celeriac is great - but undercooked, it is a nightmare! Finally, I felt I had done it justice. I really recommend this.
23rd Jan, 2014
Sounds lovely and I will definitely try it BUT please, please re-think the layout of your recipes and possibly reduce the size of the font so that the recipe can be printed on one side of A4 (in most cases). I know that I am not the only person to be irritated when you "updated" your perfectly good layout.
11th Jan, 2014
My gosh I can't tell you how delicious this is! The flavours work so well together and the consistency of the celeriac when sliced thinly like this is divine. I made a half quantity, but forgot to half the spinach, but would do the same again as it worked. I put a few spoonfuls of half fat creme fraiche I instead of double cream. Quick and easy but be sure to plan ahead as it's in the oven for a while.
11th Jan, 2014
Delicious recipe, really enjoyed using smoked fish as a main dish as well as the creamy celeriac. Only problem I had is the celeriac broke down fast as I had used a mandolin to slice it but that was my own fault!!
8th Jan, 2014
Quick, easy and delicious. What more could you want? Definitely one to cook again, and no tweaks to the recipe needed.
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