Smoked Salmon and Cod Fish Pie

with Cauliflower Mash

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low-carb
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low-carb
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Instructions

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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.

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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.

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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. 

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4 Add

After 2 min, add the salmoncodpeasDijondill and parsley. Cook for 2 min further. Remove the pan from the heat, season with salt and pepper and set aside. 

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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.

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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. 

Tips for fussy eaters

Top with regular mash!

Pro tip

For a golden crust, place the pie under the grill or broiler for the final 5 min.

Potato? What potato! You won't even know they're not there in this clever take on the classic.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 749 · Prot 40 · Carbs 44 · Fat 44

Ingredients

Number of people

Fish pie

Cod fillet 200 Grams
Smoked Salmon Slices 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 200 ML
Green peas 150 Grams
Dijon mustard 6 Grams
Black pepper 0.5 Tsp

Cauli mash

Cauliflower 600 Grams
Parmesan 30 Grams
Salted butter 30 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Potato? What potato! You won't even know they're not there in this clever take on the classic.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 749 · Prot 40 · Carbs 44 · Fat 44

Instructions

photo

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.

photo

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.

photo

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. 

photo

4 Add

After 2 min, add the salmoncodpeasDijondill and parsley. Cook for 2 min further. Remove the pan from the heat, season with salt and pepper and set aside. 

photo

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.

photo

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. 

Tips for fussy eaters

Top with regular mash!

Pro tip

For a golden crust, place the pie under the grill or broiler for the final 5 min.

Ingredients

Number of people

Fish pie

Cod fillet 200 Grams
Smoked Salmon Slices 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 200 ML
Green peas 150 Grams
Dijon mustard 6 Grams
Black pepper 0.5 Tsp

Cauli mash

Cauliflower 600 Grams
Parmesan 30 Grams
Salted butter 30 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
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