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.
Meanwhile, chop the salmon and cod. Peel and finely dice the onion. Chop the dill and parsley. Grate the Parmesan. Mix the cornstarch with the measuredwater.
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 stockcube and cook for another 30 sec. Whisk in the cornstarchmix and cookingcream. Cook for 2 min.
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.
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.
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.
Tips for fussy eaters
Top with regular mash!
For a golden crust, place the pie under the grill or broiler for the final 5 min.
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