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Fish and cauliflower bake
30 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 531
  • Fat about 23g
  • Carbohydrates about 34g
  • Protein about 42g
This is needed
This is needed for 4 people
Vegetables
  • 1 tbsp butter
  • 2 onions, cut into thin slices
  • 600 g cauliflower, cut into florets
  • 2 garlic clove, sliced
  • 2 tbsp capers
  • 2 tbsp tarragon, finely chopped
  • 1.5 dl white wine
  • 0.5 tsp salt
  • 500 g waxy potatoes, cooked in their skins *-*
  • 600 g fillet of sea bass, cut into pieces
Béchamel sauce
  • 5 dl milk
  • 20 g butter
  • 20 g white flour
  • 0.5 tsp salt
  • a little pepper
  • a little nutmeg
  • 20 g knobs of butter
To bake
  • 1 tbsp tarragon, finely chopped
Tools
  • One ovenproof dish (holding approx. 2 l), greased
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And that's how it's done
And that's how it's done
Vegetables
Heat the butter in a pan. Add the onions, garlic and cauliflower, sauté for approx. 5 mins. Add the tarragon and capers, pour in the wine, reduce almost completely, season with salt. Transfer the cauliflower, potatoes and fish to the prepared dish.
Béchamel sauce
Heat the butter in a pan. Add the flour and cook, stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in the milk, bring to the boil while stirring, reduce the heat, season, simmer for approx. 5 mins., stirring occasionally until the sauce is thick and creamy. Pour the sauce into the dish containing the vegetables and fish, top with knobs of butter.
To bake
Approx. 45 mins. in the centre of an oven preheated to 200°C. Remove and leave to rest for approx. 5 mins. Garnish with tarragon.

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