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Grilled Plaice Fillets with Shrimp Sauce

5 minutes - 6 minutes

Celery and Stilton au Gratin

25 minutes
to cook
Vegetarian

This can be served either as an accompanying vegetable, or I actually think it is nice enough to serve as a vegetarian main course with some nutty brown rice.

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This recipe is from A Year in My Kitchen Serves 2

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  • method
  • Ingredients

Method

Start off by trimming the celery stalks and cutting them into 5-6 inch (13-15cm) lengths so they fit snugly into the gratin dish.

Then peel them to get rid of the stringy bits, pop them into a steamer and steam for just 7 minutes. Now arrange the celery over the base of the gratin dish and season with salt and pepper.

Crumble the Stilton all over the celery, tucking it into any gaps as well, then spoon the crème fraiche over, using a spatula to spread it evenly all over the surface. Finally toss the breadcrumbs in the melted butter then sprinkle them evenly over the top and give them a light sprinkling of celery salt.

Then transfer the dish to the centre of the pre-heated oven and cook for 25 minutes until the top has browned nicely and the celery stalks are tender.

Ingredients

8 oz (225g) celery stalks
2 oz (50g) Stilton
2 heaped tablespoons half-fat crème fraiche
2 heaped tablespoon breadcrumbs
1 dessertspoon butter, melted
Celery salt
Salt and freshly milled black pepper

Additional

Pre-heat the oven to gas mark 6, 400F, 200C.

Using a fan-assisted oven? Click here

Equipment

You will also need a small gratin dish, 6 ins (15 cm) square or similar, lightly buttered

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