Fish pie

SERVES 6

Preparation: 15 min

Cooking: 45 min

• 500 g snoek, skinned

• 125 ml (½ c) dry white wine

• 1 bay leaf

• 2 peppercorns

SAUCE

• 20 g (2 T) butter

• 30 ml (2 T) flour

• 250 ml (1 c) warm milk

• salt and pepper

TOPPING

• 750 g cauliflower florets

• 60 ml (4 T) cream

• 60 ml (4 T) milk

• 60 g butter

• salt and pepper

Preheat oven to 180 ⁰C.

1. FISH Gently poach the fish in the wine with the bay leaf and peppercorns for 5 minutes or until just cooked.

2. Strain and reserve 125 ml (½ c) cooking liquid.

3. Flake the fish carefully and remove the bones.

4. SAUCE Melt the butter in a small saucepan, whisk in the flour until smooth and remove from the heat. Gradually whisk in the strained liquid and warm milk and cook until thickened. Season with salt and pepper.

6. TOPPING Boil the cauliflower until tender and drain. Add the cream, milk and butter. Heat through, place in a bowl and mash the mixture. Season with salt and pepper.

7. To finish, mix the fish and sauce and place in an oven dish. Top with the mashed cauliflower and bake for 30 minutes or until golden brown.

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