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1
Preheat oven to 180 degrees celcius.
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2
Fry onion, leek, carrot, celery, fennel, dill, and bay leaf in ghee in large pan over medium heat for 10 minutes.
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3
Season with salt and pepper, then add the wine. Stir and simmer until it has evaporated.
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4
Add 500ml of hot water, bring to simmer. Add fish, cover and poach for 5 minutes. Remove fish and set aside.
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5
Mix arrowroot in a cup with cold water until smooth, then add to pan. Stir constantly for a few minutes as the sauce thickens. Take off heat, add parsley and season.
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6
Flake fish into round 25cm diameter oven dish. Pour over sauce.
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7
Cover with mash and parmesan and bake for 30 minutes.
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8
To make the mash:
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9
In a saucepan steam the cauliflower and whole garlic cloves with just a few tablespoons of water, lid on, for 5 minutes or until the cauliflower is tender. Use a knife to check.
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10
Remove the pan from the heat, drain any excess liquid and add the butter, and mustard. Blend or mash until creamy and smooth. If it's too sloppy or wet allow the mash to evaporate on a low heat.
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11
Season to taste and add the spring onions or chives. Serve on top of each portion of fish pie.
