for 4 person

Vegetables

1 tbsp	butter
2	onions, cut into thin slices
2	garlic cloves, sliced
600 g	cauliflower, cut into florets
2 tbsp	tarragon, finely chopped
2 tbsp	capers
1 ½ dl	white wine
½ tsp	salt
500 g	waxy potatoes, cooked in their skins *-*
600 g	fillet of sea bass, cut into pieces

Béchamel sauce

20 g	butter
20 g	white flour
5 dl	milk
½ tsp	salt
a little	nutmeg
a little	pepper
20 g	knobs of butter

To bake

1 tbsp

tarragon, finely chopped

How it's done

Vegetables

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.

Béchamel sauce

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.

To bake

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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