Waitrose and Partners
Haddock rarebit & celeriac mash

Haddock rarebit & celeriac mash

A very savoury rarebit topping is just perfect with flaky white fish and a mound of mash. Ready in 30 minutes; or see the tips below to save even more time. 

0 out of 5 stars(0) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 1 small celeriac
  • 1 medium potato, peeled and cut into 3cm chunks
  • 60g Gruyère, grated
  • 2 tsp wholegrain mustard
  • 2 tsp Worcestershire sauce
  • ¼ x 20g pack lemon thyme, ½ the leaves roughly chopped
  • 240g Icelandic haddock fillets
  • 25g butter
  • ½ red onion, thinly sliced
  • 1 tbsp milk
  • Green vegetable or seasonal greens, to serve (optional)

Method

  1. Cut away the celeriac skin and discard, then cut the flesh into chunks. Put into a pan of lightly salted boiling water with the potato and boil for 12-15 minutes until tender. Put the cheese, mustard, Worcestershire sauce and chopped thyme into a small saucepan.

  2. Pat the fish dry with kitchen paper, then lightly season. Melt half the butter in a frying pan and fry the haddock for 2 minutes each side. Lift onto a plate. Add the onion to the pan with the remaining butter and fry gently for 5 minutes until golden. Preheat the grill to medium.

  3. Push the onions to one side and return the haddock to the pan. Spoon the onions on top. Briefly melt the cheese mixture in the saucepan and spoon over the onion. Grill for 1-2 minutes, until the cheese is bubbling and the fish is opaque and flakes easily with a fork.

  4. Drain the celeriac and potato, then return to the pan. Add the milk and plenty of black pepper, then mash well. Spoon onto plates, top with the haddock and scatter with the remaining picked thyme leaves. Serve with green vegetables or seasonal leaves, if liked.

Cook’s tip

If you’re not keen on celeriac, substitute a two-portion pack of microwavable mash instead for a speedy alternative. 

Nutritional

Typical values per (excluding greens) when made using specific products in recipe

Energy

2,166kJ/ 517kcals

Fat

23g

Saturated Fat

13g

Carbohydrates

32g

Sugars

8.3g

Fibre

7.6g

Protein

43g

Salt

1.2g

Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating

No ratings for this recipe yet