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