Smoked Salmon and Cod Fish Pie

with Cauliflower Mash
Potato? What potato! You won't even know they're not there in this clever take on the classic.
506 Reviews
Cals 672 · Prot 68 · Carbs 40 · Fat 43
Low-Carb
Try Hello Chef Now
30 min
Smoked Salmon and Cod Fish Pie with Cauliflower Mash
Potato? What potato! You won't even know they're not there in this clever take on the classic.
506 Reviews
Cals 672 · Prot 68 · Carbs 40 · Fat 43
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Fish pie
Cod fillet 6*
200 Grams
Smoked Salmon Slices 6*
100 Grams
Brown onion
0.5 Pieces
Fresh dill
15 Grams
Fresh parsley
15 Grams
Corn starch
10 Grams
Water
100 ML
Olive oil
1 Tbsp
Salt
0.5 Tsp
White vinegar
30 ML
Vegetable stock cube
0.5 Pieces
Cooking cream 4*
200 ML
Green peas
150 Grams
Dijon mustard 13*
6 Grams
Black pepper
0.5 Tsp
Cauli mash
Cauliflower
600 Grams
Parmesan 4*
30 Grams
Salted butter 4*
30 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp

Allergens

*6 Fish, *4 Milk, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Simmer cauliflower

1 Simmer cauliflower

Preheat the oven to 200°C/180°C fan. Chop the cauliflower into small florets. Bring a large pot of salted water to a boil. Add the cauliflower and cook, covered, for 10-12 min until soft. Drain.
Prep

2 Prep

Meanwhile, chop the salmon and cod. Peel and finely dice the onion. Chop the dill and parsley. Grate the Parmesan. Mix the corn starch with the measured water.
Make sauce

3 Make sauce

Heat a pan over a low heat with a drizzle of oil. Once hot, add the chopped onion with a pinch of salt and cook for 7 min until very soft but not browned. Add the vinegar and cook for 30 sec. Add the stock cube and cook for another 30 sec. Whisk in the corn starch mix and cooking cream. Cook for 2 min.
Add

4 Add

After 2 min, add the salmon, cod, peas, Dijon, dill and parsley. Cook for 2 min further. Remove the pan from the heat, season with salt and pepper and set aside.
Make mash

5 Make mash

Once soft, add the cauliflower and butter to a food processor. Blitz for 1-2 min until smooth. Add half of the Parmesan and season generously with salt and pepper.
Bake

6 Bake

Transfer the fish sauce to an oven proof dish. Carefully top with the cauli mash and the remaining Parmesan. Run a fork over the mash to create a ripple effect. Bake for 15 min until golden brown on top. Allow to cool for 5 min before serving.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved · Terms of Service & Privacy Policy