Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One ovenproof dish (holding approx. 2 l), greased
How it's done
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.
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.
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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