Thursday, 27 February 2014

Low Carb (Jamie Oliver based) Fish Pie - Best Ever?

This is a recipe for possibly the best fish pie I've ever had. It's a low carbohydrate twist on a Jamie Oliver original recipe. Beware though it's extremely filling, this recipe serves 4, but could easily do 5 as a quarter left me stuffed!

1 large cauliflower, cut into pieces
2 eggs
2 large handfuls of fresh leaf spinach
1 onion, finely chopped
1 handful of fresh parsley, chopped
1 clove of garlic, pressed or very finely chopped
1 TB extra-virgin olive oil
1 1/4 cups of heavy cream
4 oz of grated mature cheddar cheese, and another 2 oz for later
juice of 1 lemon
1 heaped tsp English mustard or French will do
1/2 pound haddock, cod or other white fish, skinned, boned and sliced into strips
1/2 pound wild salmon fillet, skinned and sliced into strips
salt and pepper

  1. Preheat the oven to 450 degrees F (230 degrees C). 
  2. Put the cauliflower into a pan of salted, boiling water. Bring back to the boil for 10 minutes. 
  3. At the same time, hard boil the 2 eggs. 
  4. Steam the spinach in a colander over the pan that has the cauliflower. This will only take about a minute. 
  5. When the spinach is done, remove from the colander and squeeze out excess water. 
  6. After 10 minutes remove the eggs from pan. Cool under cold water and peel and quarter them. Put to one side. 
  7. Drain the cauliflower in the colander. 
  8. In a separate pan, slow-fry the onions in the olive oil for about 8-10 minutes. 
  9. Add the cream and bring just to a boil. 
  10. Remove from the heat and add the Cheddar cheese, lemon juice, garlic, parsley and mustard. 
  11. Put the spinach, fish and eggs in an decent sized casserole dish with a lid and mix together. 
  12. Pour over this mixture the creamy vegetable sauce. 
  13. Mash the cooked cauliflower - adding a bit of olive oil or butter, salt and pepper. 
  14. Spread the cauliflower on top of the fish, cover with leftover grated cheddar. 
  15. Place in the oven for 25 - 30 minutes taking the lid off for the last 10 minutes of cooking to brown the top.

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