Smoked Haddock and Cauliflower Bake

Vegetables

• 1000 g water
• 350 g potatoes, peeled, cut in pieces (2 cm)
• 1 cauliflower, medium (approx. 600 g), cut in bite-sized florets
• 2 pinches fine sea salt
• 2 pinches ground black pepper

Béchamel

• 80 g Gruyère cheese, cut in pieces (2 cm)
• 5 g fresh parsley leaves
• 40 g unsalted butter, diced
• 40 g plain flour
• 1 Tbsp wholegrain mustard (optional)
• ¼ fine sea salt, or to taste
• ¼ ground black pepper, or to taste
• 550 g milk
• 500 g smoked haddock, skinless, cut in pieces (3-4 cm)