Tarragon, Caper & Cauliflower Fish Pie. This nourishing pie is perfect for a cool autumn night.
1kg potato (about 4 large potatoes), peeled
150g speck, cut into lardons
2 onions, thinly sliced into rounds
3 garlic cloves, thinly sliced
1⁄4 cup tarragon leaves
350g cauliflower, cut into small florets
1⁄2 cup white wine
50g unsalted butter
1⁄4 cup plain flour
2 cups (500ml) milk
750g firm white fish, trimmed, pin-boned and cut into 3cm pieces
1 tbsp baby capers
1⁄2 cup parsley leaves, chopped
Olive oil, to drizzle
Thyme leaves, to serve
Preheat the oven to 220°C (200°C fan forced). Place the potatoes in a large saucepan
of cold water over high heat. Bring to the boil and cook for 20 minutes or until par-cooked. Drain well, allow to cool slightly, cut into 4mm rounds. Set aside.
Heat a large frying pan over high heat. Add the speck and cook for 3 minutes, or until golden brown. Add the onions, garlic, tarragon, cauliflower and wine and then cook, covered, for 6-8 minutes or until softened. Remove from the pan, set aside.
Add the butter to the pan, stir until melted. Add the flour and cook for 1 minute, or until well combined. Slowly add the milk, whisking until thickened. Return the cauliflower mixture to the pan, add the fish, capers and parsley, and season to taste with sea salt and pepper.
Transfer to a 10-cup capacity ovenproof baking dish. Arrange potato slices over the top, drizzle with oil, sprinkle with salt and pepper. Cook for 25 minutes or until the potatoes are browned. Serve topped with thyme leaves.
We used Sebago potatoes for this recipe, but you can use any starchy potato you like.