Creamy Basa & Potato Dauphinoise Gratin W. Tenderstem Broccoli

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Slice your potatoes as finely as you can

Peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Add the sliced potato to a heatproof bowl, cover with cling film and pierce a few holes in the top with a fork, then put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender, then once the potatoes are fork-tender, remove the cling film and let cool

While your potatoes are in the microwave, heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and 10g [15g] [20g] butter over a medium heat, once melted, add the sliced onion and cook for 8-10 min or until softened

While the onion is softening, add 300ml [390ml] [510ml] milk to a pot with a lid

Add your fish fillet[s] and cover with a lid, then bring to the boil, then reduce the heat to medium and cook for 6 min or until the fish is cooked through – this is your poached fish

Tip: Your fish is cooked when it turns opaque and flakes easily

Once cooked, transfer the poached fish to an oven-proof dish (or two!) and set aside, reserve the poaching milk

Once the onion has softened, add the chopped garlic to the pan and cook for 1-2 min or until fragrant

Once fragrant, add 20g [30g] [40g] flour and stir for 1-2 min or until a sandy paste forms – this is your roux

Gradually add the reserved poaching milk into the roux and whisk for 5 min or until a smooth, thick sauce remains, then remove from the heat and stir through your clotted cream, Chinese rice wine and vegetable stock mix – this is your creamy béchamel

Once everything is ready, add 2/3 of the creamy béchamel (save the rest for later!) to the dish[es] with the fish and gently stir everything together, breaking the fish into chunks as you go – this is your fish mixture

Layer the softened potatoes over the top of the fish mixture and top with the reserved creamy béchamel

Put the dish[es] in the oven for an initial 15 min or until bubbling and lightly golden – this is your creamy basa & potato dauphinoise

Meanwhile, grate your cheddar cheese

Combine your panko breadcrumbs with the grated cheese, a generous pinch of salt and a very generous grind of pepper in a small bowl – these are your cheesy breadcrumbs

Add your Tenderstem broccoli to a large piece of tin foil with a generous splash of cold water, then scrunch the foil around the broccoli to form a tightly sealed parcel

Tip: Cooking for 3 or more? Make 2 separate parcels!

After an initial 15 min, remove the dish[es] from the oven and top with the cheesy breadcrumbs

Return the dish[es] and the Tenderstem broccoli parcel[s] to the oven for a further 10-12 min or until the breadcrumbs are golden and the broccoli is tender