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Fischspeise mit Blumenkohl Überbacken – Fish & Cauliflower Gratin

Serves: 6

Ingredients:

1 Small Cauliflower

75g / 2½oz Butter

⅓ - ½ cup / 1½ - 2oz Flour

2 cups / 16 floz Fish Stock, heated

Freshly Ground Black Pepper

Juice of 1 Lemon

60g / 2oz Cheddar Cheese, cut into small cubes

4 tbsp Cream

750g / 1½lb Fish Fillets, cut into 5cm / 2 inch pieces

¼ cup / 1oz Grated Cheddar Cheese, for topping

Instructions:

Preheat the oven to 200°C / 400°F / Gas Mark 6.
Divide the cauliflower into small flowerets and steam or boil them lightly so that they are still firm. If boiling, add salt to the water.
To prepare the sauce, melt 45g of the butter and make a roux by adding the flour. Brown lightly, stirring constantly, and gradually add the hot fish stock. Season and cook for 10 minutes.
Remove the sauce from the heat, and while still hot, beat in the cheese, cream and egg yolks. Do not cook this again.
In an ovenproof dish, arrange the fish pieces and the cauliflower in layers.
Pour the sauce over the fish and cauliflower, sprinkle with breadcrumbs and dot with the remaining butter. Bake in the oven for 15 minutes.
Remove the dish from the oven and sprinkle it with grated cheese. Bake for a further 10 minutes to brown the cheese.
This dish may be served with parsley potatoes and a green salad.