Fridays Meal Choice : Smoked Haddock and Celeriac Layer Bake : Reduced / lower carb dish - Hallo friendsAVOID CANCER AND OTHER DISEASES, In the article you read this time with the title Fridays Meal Choice : Smoked Haddock and Celeriac Layer Bake : Reduced / lower carb dish, We have prepared this article for you to read and retrieve information therein. Hopefully the contents of postings Article CANCER, Article OTHER DISEASES, Article TREATMENT, We write this you can understand. Alright, good read.

Title : Fridays Meal Choice : Smoked Haddock and Celeriac Layer Bake : Reduced / lower carb dish
link : Fridays Meal Choice : Smoked Haddock and Celeriac Layer Bake : Reduced / lower carb dish

Fridays Meal Choice : Smoked Haddock and Celeriac Layer Bake : Reduced / lower carb dish

Back in 2011 Eddie wrote about 'Great Grub Celeriac' and still to this day it is one of our favourite lower carb vegetables. This recipe, for a delicious bake, brings together the rich and earthy tastes of smoked haddock, onion and celeriac to create a warm, hearty dish that is layered with different flavours.

Ingredients
Serves Two
1 tbsp. olive oil
1 small onion, sliced
1 rosemary sprig, leaves picked and chopped
2 smoked haddock fillets
200ml (1/3pt) milk
1 dried bay leaf
pinch nutmeg
1 garlic clove, halved
250g (8oz) celeriac finely sliced
75ml (3fl oz.) double (heavy) cream
20g (3/4oz) Gruyère cheese, grated
salad, to serve

Method
1. Preheat the oven to gas 3, 170°C, fan 150°C. Heat the oil in a large pan, then cook the onion and rosemary with a pinch of salt for 5 minutes, or until softened.
2. Put the fish, skin-side down, in a pan with the milk, bay leaf and nutmeg. Gently bring to the boil, then reduce the heat and simmer for 4 minutes.

3. Transfer the fish to a plate with a slotted spoon, reserving 75ml (3fl oz) poaching liquid. Flake the fish and discard the skin.
4. Rub a small baking dish with the garlic. Add a layer of celeriac, followed by a layer of fish and the onion mixture; season with black pepper. Repeat until the ingredients are used up, finishing with a layer of celeriac.
5. In a jug, combine the reserved poaching liquid and the cream. Pour it over the celeriac and scatter with the cheese. Cover with foil and bake for 20 minutes.
6. Remove the foil and increase the heat to gas 6, 200°C, fan 180°C. Bake for 25 minutes more, or until golden. Depending on your oven it may need longer - check before serving... with salad.

Nutrition each serving

Carbohydrate 11.1g Protein 31.7g Fat 32g Fibre 1g
From an original idea here

Notes

i) celeriac could be swapped with potatoes if preferred but the nutrition each serving will be different

ii) Not keen on fish, how about this recipe for a Pork, celeriac and apple bake see here

iii) need a vegetarian main meal, how about Celeriac and Walnut Gratin, see here

Dear reader, there is a variety of recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

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