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Smoked haddock & Jerusalem artichoke gratin
- 800g Jerusalem artichokes
- squeeze lemon juice
- 25g unsalted butter , plus extra for dotting
- 5 shallots , finely sliced
- 2 bay leaves
- 1 large thyme sprig, leaves picked
- 250ml double cream
- 350g smoked haddock , skinned and cut into 2cm cubes
- 25g white breadcrumbs
Directions:View on BBC Good Food
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