Smoky Cauliflower Potato Leek Tahini Casserole

Smoky Cauliflower Potato Leek Tahini Casserole

One smoky (smoked hack) or other hot smoked fish, even bacalao
One cauliflower
One kilo potatoes or more
One leek
One medium celeriac

Black pepper
Nutmeg (optional)
Shot medium sherry
1 ½ teaspoons salt
Few rosemary leaves
Three bay leaves
Six hazelnuts of butter (50g)
Four tablespoons olive oil


3 ½ tablespoons tahini
2 tablespoons joghurt
4 tablespoons water
Squeeze of lemon
8 tablespoons bio milk
Six garlic cloves

Peel and wash spuds, quarter
Peel and wash celeriac, julienne finger size
Separate cauliflower in florets and wash
Wash leek and dice loosely


One large pot boiling water, tablespoon salt.

Blanche or parboil the cauliflower first (4 min), then the leek (2 min), then the celeriac, adding the potato a few minutes later, boiling them to be just a little underdone.

In one large oven tray, add the cauliflower, leek, celeriac, potato as they come out of the water. In the meantime, you have poured some boiling water over your smoky (mine was frozen, smuggled in from England, and I use the shimofuri technique to freshen it up) and filleted and peeled it, adding to the vegetable mixture.

Drain the last of your veg, keeping the water for stock later.

Add your nuggets of butter, a very liberal grind of black pepper, olive oil, teaspoon of salt to the veg mix,  stir liberally, pop in the oven for five minutes.

Meanwhile beat together tahini, salt, cold water, then yogurt, then milk, dash of lemon juice, diced garlic to make a batter-like paste.

Stir again the veg mix, add your tahini.

Bake five-15 minutes, depending on how wet or crispy you desire.

Served with Arany Aszok Half Brown.