Comfort food at it’s best – when you can indulge guilt-free! This deliciously creamy, fragrant fish pie topped with cheesy cauliflower mash is an absolute win when you fancy being super naughty (without actually being super naughty). Fish Keto Pie – You must try this recipes.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
For the filling
- 1 onion chopped
- 2 garlic cloves chopped
- 1 cup (250ml) dry white wine
- 1 cup (250ml) double/heavy cream
- 3 medium zucchini/courgettes grated
- grated lemon zest from 1 unwaxed lemon
- handful of fresh parsley and chives chopped
- 800 g hake and/or cod fillets
For the cauliflower mash
- 1 very large or 2 smaller cauliflower heads
- 3 tbsp melted butter
- 1/2 cup (125ml) soured cream or cream cheese
- 1 cup (125g) grated cheddar
- 1 tbsp chopped chives
- grated nutmeg
- salt to taste
Preheat oven to 200 Celsius/390 Fahrenheit
Separate the cauliflower into florets and steam or boil until soft. Drain well!!!!!
Add the softened butter, soured cream, cheddar, chives, some freshly grated nutmeg and salt and mash or whizz in a food processor until smooth
In a separate frying pan, fry the onions and garlic in olive oil until soft, around 3 minutes.
Add the white wine and reduce by half.
Add the courgettes, cream, lemon zest and herbs and simmer for 5 minutes.
Season with salt.
Put the fish fillets in a casserole dish and pour over the sauce.
Spread the cauliflower mash on top and run a fork over the top to make lines.
Bake for 40 minutes or until the top is browned
Sprinkle with some fresh parsley and serve
You can use a mix of white fish or even salmon and add prawns. All work well. Adding celery and fennel to the sauce taste good, too. Don’t miss out on the lemon zest. It really makes the recipe!! If you do not want to use wine, substitute with a good quality fish stock.
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