As the holiday season kicks in, we’re all in search of dishes that feel indulgent yet easy to prepare, and nothing says comfort quite like a bubbling fish gratin. This recipe blends tender fish with cauliflower and a rich, velvety béchamel sauce, topped with golden Parmesan for a perfect crust. The beauty of this gratin? While it bakes away in the oven, you’ll have time to enjoy the festive moments or tackle your to-do list. Warm, creamy, and satisfying, it’s the ultimate crowd-pleaser—and leftovers (if you have any!) are just as good the next day.
We recommend using firm white fish fillets such as monkfish or sea bass for a more luxurious experience with chunky fish bites, but this works well with white fish fillets or a fish pie mix.
Ingredients for 4:
- 600g monkfish or sea bass fillets (or white fish fillets)
- 1 tablespoon unsalted butter to pan-fry veg
- 2 onions, sliced
- 2 garlic cloves, minced
- 1 cauliflower (about 600g), florets detached
- 2 tablespoons tarragon, chopped
- 2 tablespoons capers, rinsed
- 150ml dry white wine
- 500g baking potatoes, peeled and sliced
- 20g of butter, flaked for topping the gratin before cooking
- 1 tablespoon tarragon, for garnish once cooked
- ½ teaspoon sea salt
For the béchamel
- 20g unsalted butter
- 20g plain flour
- 500ml full-fat milk
- 20g butter in cubes
- 1/4 teaspoon nutmeg
- ½ teaspoon sea salt
- Touch of black pepper
- ½ teaspoon sea salt
Instructions:
1. Preheat the oven to 200°C.
2. In a large pan over medium heat, melt the butter. Add the onions, garlic, and cauliflower florets, cooking for 5 minutes. Stir in the tarragon and capers, then add the wine and allow it to evaporate almost completely. Turn off the heat, mix in the potatoes, and season with salt to taste.
3. Lightly oil a baking tray and spread the vegetable mixture evenly. Nestle the cubed fish throughout the mixture.
4. In a medium saucepan over medium heat, melt the butter for the béchamel. Stir in the flour to form a roux, ensuring it doesn’t brown. Gradually whisk in the milk and bring the mixture to a boil, then reduce the heat and simmer, whisking continuously, until smooth and velvety—about 5 minutes.
5. Season the béchamel with sea salt and black pepper to taste, then pour it evenly over the vegetable and fish mixture. Sprinkle with Parmesan and dot with butter flakes.
6. Bake for 45 minutes, until golden and bubbling.
7. Once cooked, let the gratin rest for 5 minutes. Garnish with fresh tarragon and serve.
8. Enjoy!
