Serves 4
400g Jerusalem artichokes, with skins scrubbed or scraped off and thinly sliced
2 garlic cloves,
peeled and sliced
150ml double cream
250ml whole milk
2 bay leaves
400g smoked haddock, chopped
1 tbsp chopped fresh
flat-leaf parsley
50g hazelnuts, crushed
150g oats
100g butter, softened
50g plain flour
50g extra mature Cheddar
sea salt and black pepper
large rectangular oven dish
Preheat the oven to 180°C/160°C fan/gas mark 4. In a large saucepan, place the garlic, double cream, whole milk and bay leaves, season with salt and pepper and bring to the boil. Simmer for 5 mins.
Arrange the chopped smoked haddock in the oven dish and sprinkle with parsley, then arrange the sliced artichokes on top. Pour over the milk mixture and bake for 10 mins.
In the meantime, mix together the hazelnuts, oats, butter, flour and Cheddar in a bowl. Season with salt and pepper.
Top the fish mixture with the hazelnut mixture, making sure it covers the fish layer completely. Season with more pepper. Bake for 20 mins until the topping is golden, and the fish is cooked through. Serve immediately.
More recipes using Jerusalem artichokes are in the November 2021 issue of LandScape magazine...
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