Ingredients
- 2 tsp wholegrain mustard
- 2 tbsp grated horseradish
- 200g tub crème fraîche
- 350g celeriac, grated
- 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
- 2 lemons, 1 juiced, 1 cut into wedges to serve
- small bunch dill, stalks removed
Method
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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.
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Heat the grill to high and grill the bacon until crisp, turning once during cooking.
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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.
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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.