Creamy mornay fish hot pot with dill potato gratin

1.Pre-heat the oven to 180ºC. Lightly butter 4 single-serve oven-proof dishes.

2.Heat the butter in a medium saucepan and sauté the onion, celery, carrot and mustard for 2-3 minutes over a gentle heat until softened and fragrant. Add the flour and cook for 3-4 minutes or until sandy textured. Add the wine and let it cook until mostly evaporated. Gradually add the hot milk ½ cup at a time, stirring until smooth and creamy. Add the fish and both cheeses and simmer gently until the fish is cooked and cheese melted (about 5 minutes). Season to taste.

3.Divide the mixture between the dishes and place on a shallow baking tray.

4.Combine the melted butter, dill, salt and extra Parmesan. Place a layer of potato slices on each hot pot, overlapping them to make a rosette, brush with the melted butter, adding a few more slices if needed.

5.Bake for 25-30 minutes or until the sauce is bubbling and the potato top golden and tender when pierced with the tip of a knife.