Fish Pie
A classic comfort dish, using cauliflower for a creamy sauce is an easy way to bolsetr vegetbales in this meal. A nice way to help fish haters eat fish!Gluten Free, Omit ghee for Dairy-Free and use olive oil (ghee is very low in milk solids and so contains minimal casein and lactose), Soy-Free, Sugar-Free, Grain-Free
Ingredients
- 1.5 kg Potato Scrubbed and peeled. Or you can leave the skin on for extra fibre
- 1 kg White fish and Salmon
- 800 ml Coconut milk
- 2 Bay leaves
- 1 Cauliflower head
- 2 Leeks Chpped finely
- 2 Garlic cloves Crushed
- 2 Sticks Celery Chopped finely
- 1 Onion Diced
- 1 Cup Peas
- 1 Handful Greens such as kale Chopped finely
- Salt and pepper to taste
Instructions
- Start by heating a saucepanof water until boiling. Add potatoes and boil until soft – around 12 minutes
- Place the fish into asaucepan with the coconut milk and the bay leaves
- Poach the fish over mediumheat until just cooked through – around 10 minutes
- Discard the bay leaf, movethe fish into your oven dish, and leave the milk in the pan
- Cut up your head of cauliflower and add to the reserved milk in the pan. Add a little water if needed
- Cover and cook over mediumheat until the cauliflower is soft – around 8-10 minutes
- While the cauliflower is cooking, put the onion in a separate pan with a little avocado oil. Cook, stirring, until softening and then add the leek and celery. Cook for a further 3-4 minutes until all is soft
- Spread over the fish inyour oven dish
- By now your cauliflower should be cooked. Blend the cauliflower into the coconut milk that it was just cooked in, to make a thick creamy sauce. Pour over the fish in the oven dish
- Stir through the choppedgreens and peas
- Mash the potatoes, along with some ghee, salt and pepper
- Spread your mash over thetop and rough it all up with a fork
- Put into the oven at180/350/Gas Mark 4 for 25 mins or until the top is crispy
Notes
You can also grate carrot/ courgette or put in any other green leafy veggies
