Sautéed celeriac with smoked haddock and cheese sauce

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4

By Matt Tebbutt
From Saturday Kitchen


For the sautéed celeriac

  • 1 celeriac, peeled and chopped
  • 25g/1oz unsalted butter
  • 2 onions, sliced
  • 3 garlic cloves, very finely chopped
  • 1 bunch cavolo nero, tough stems removed and leaves chopped
  • 1 tbsp chopped fresh thyme
  • 125ml/4fl oz white wine
  • salt and freshly ground black pepper

For the sauce

  • 150ml/5fl oz double cream
  • 2 garlic cloves, left whole
  • 150g/5½oz gruyère, grated
  • 100g/3½oz Parmesan, grated
  • salt and freshly ground black pepper

For the poached smoked haddock

  • 1 smoked haddock (about 500g/1lb 2oz), skin on and pin bones removed
  • 1 litre/1¾ pints whole milk
  • 1 bay leaf
  • 2 sprigs thyme
  • ½ onion, peeled and left whole


  1. To make the sautéed celeriac, heat the butter in a frying pan and fry the onions and garlic slowly, until softened but not coloured. Add the celeriac and fry until tender. Add the cavolo nero, bay and thyme and cook until the cavolo nero has wilted.

  2. Pour in the wine and simmer for about five minutes until the wine has reduced down. Season with salt and pepper and keep warm.

  3. To make the cheese sauce, place the cream and garlic in a saucepan and bring just to the boil. Add the gruyère and Parmesan, stirring until melted. Season with salt and pepper. If it’s too thick you can thin it with the warm poaching milk (see below). Remove the garlic before serving.

  4. To make the poached smoked haddock, put the milk into a large frying pan and add the bay leaf, thyme, and onion. Bring to a simmer, then add the haddock and cook for 8–10 minutes, or until cooked through.

  5. To serve, place the sautéed celeriac and cavolo nero onto a centre of the plate, spoon over some of the cheese sauce, then top with flakes of the cooked haddock.

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