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.
Cals 660 · Prot 47 · Carbs 35 · Fat 39
Low Carb
30 min
Potato? What potato! You won't even know they're not there in this clever take on the classic.
Cals 660 · Prot 47 · Carbs 35 · Fat 39
Low Carb
Ingredients
Fish pie
Cod fillet
6*
200 Grams
Smoked Salmon Slices
6*
100 Grams
Brown onion
1 Piece
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
15*
1 Piece
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
Butter
4*
20 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Allergens
*6 Fish, *15 Celery, *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.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2739 / 660 |
| Fats (g) | 38.6 |
| of which saturated (g) | 26 |
| Carbohydrates (g) | 35 |
| of which sugars (g) | 15.5 |
| Fibers (g) | 9.7 |
| Proteins (g) | 46.7 |
| Salt (g) | 2.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil 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.
- Cook, covered, for 10-12 min until soft.
- Drain.
2 Prep
- Meanwhile, roughly chop the salmon and cod.
- Peel and finely chop the onion.
- Chop the dill and parsley.
- Grate the Parmesan.
- Mix the corn starch with the measured water.
3 Make sauce
- Heat a pan over a medium heat with a drizzle of oil.
- Once hot, add the onion with a pinch of salt.
- Cook for 7 min until very soft but not browned.
- Add the vinegar.
- Cook for 30 sec further.
- Whisk in the corn starch mix, 0.5 vegetable stock cube and cooking cream.
- Cook for 2 min.
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.
- Set aside.
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.
- Season generously with salt and pepper.
6 Bake
- Transfer the fish and 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.
- Serve the Smoked Salmon and Cod Fish Pie with Cauliflower Mash.
Tip! For a golden crust, place the pie under the grill or broiler for the final 5 min.
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