Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 180 degrees celcius. Fry onion, leek, carrot, celery, fennel, dill, and bay leaf in ghee in large pan over medium heat for 10 minutes. Season with salt and pepper, then add the wine. Stir and simmer until it has evaporated. Add 500ml of hot water, bring to simmer. Add fish, cover and poach for 5 minutes. Remove fish and set aside. Mix arrowroot in a cup with cold water until smooth, then add to pan. Stir constantly for a few minutes as the sauce thickens. Take off heat, add parsley and season. Flake fish into round 25cm diameter oven dish. Pour over sauce. Cover with mash and parmesan and bake for 30 minutes. To make the mash: In a saucepan steam the cauliflower and whole garlic cloves with just a few tablespoons of water, lid on, for 5 minutes or until the cauliflower is tender. Use a knife to check. Remove the pan from the heat, drain any excess liquid and add the butter, and mustard. Blend or mash until creamy and smooth. If it's too sloppy or wet allow the mash to evaporate on a low heat. Season to taste and add the spring onions or chives. Serve on top of each portion of fish pie.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Achievable elevated desserts — laminated doughs, cakes, custards
Pin-bone removal and precision plating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Achievable elevated desserts — laminated doughs, cakes, custards
Pin-bone removal and precision plating