Creamy potato dauphinoise and a rich herby sauce are excellent accoutrements to the basa and crispy broccolini in this classic with a twist.
The quantities provided above are averages only.
2 unit(s)
Garlic
5 grams
Parsley
1 sachet(s)
Vegetable Stock
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Shallot
150 grams
Broccolini
110 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
600 grams
Potatoes
240 grams
Basa
(Contains: Fish)
2 tbsp
Butter
¼ tsp
Salt
¼ tsp
Pepper
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
TIP: You want the dauphinoise to be 2-3 cm thick—keep this in mind when choosing an oven dish.