Ingredients

Method

• 1 T butter
• 2 T olive oil
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 1 garlic clove, crushed
• 2 cups fish or vegetable stock
• 200 g ready-to-use trimmed Swiss chard roughly chopped
• 500 g fresh angelfish, skinned and filleted
For the sauce:
• 50 g butter
• 3 T flour
• 1⁄4 cup cream
• Sea salt and freshly ground black pepper, to taste
For the topping, mash together:
• 500 g peeled and cubed potato and celeriac 500 g, cooked and well-drained
• 30 g butter
• 1⁄4 cup cream
• 1 3⁄4 cups full-cream milk, warmed
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Preheat the oven to 200°C.

Gently heat the butter and olive oil in a pan and soften the onion and celery until very tender. Stir in the garlic.

Pour in the stock and bring to a simmer. Drop in the chard (in batches, if necessary) and cook until just tender. Remove using tongs and set aside. Rinse the fish then add to the simmering stock, cover and turn off the heat. Allow to stand until cool, by which time the fish will be cooked. Separate into large flakes. Reserve the cooking liquid.

To make the sauce, melt the butter in a saucepan. Stir in the flour until smooth. Gradually add the cream and 13⁄4 cups of the fish’s cooking liquid. Cook, stirring, until smooth and thick. Check the seasoning.

To assemble the dish, mix the fish and chard with the sauce. Check the seasoning. Turn into a 1-litre buttered baking dish and top with the mash. Dot with butter and bake for 20 minutes, or until golden. If necessary, brown under the grill.

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This recipe first appeared in the May 2015 issue of TASTE Magazine.