CookEat Recipe
Watercress and Haddock with Cider
Roasted haddock and celeriac are combined with lightly wilted watercress, yogurt, cider and black pepper. Serve with crisp pita wedges.
Method
Steps
Step 1
Heat the oven to 200°C. Peel the celeriac and dice into 1 cm cubes. Toss with 2 teaspoons olive oil on a lined tray and roast for 20–25 minutes until tender.
Step 2
Place the raw haddock fillets in a separate baking dish, brush with the remaining teaspoon oil and sprinkle with the black pepper. Roast for about 12–18 minutes until a clean thermometer reads 70°C in the thickest part. Flake and check for bones.
Step 3
Wash the watercress, discard tough stalks and roughly chop the leaves. Stir into the hot celeriac off the heat to wilt. Fold in the haddock, yogurt and cider gently.
Step 4
Cut the pita into wedges and toast on a tray at 200°C for 4–6 minutes. Divide the haddock mixture among eight small plates and serve immediately with the crisp pita.
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