Fish Pie Cauliflower Mash Recipes

FISH PIE & CAULIFLOWER MASH

Fish Pie & Cauliflower Mash image

Make and share this Fish Pie & Cauliflower Mash recipe from Food.com.

Provided by Food.com

Categories Pie

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 large onion, finely chopped
1 large leek, finely chopped
1 carrot, finely diced
1 celery rib, finely diced
1/2 fennel bulb, finely diced
1 teaspoon dried dill
1 bay leaf
1 tablespoon ghee
100 ml white wine
600 g fish - 300g wild salmon, 300g undyed smoked haddock
2 tablespoons arrowroot
handful chopped fresh parsley
salt and pepper
parmesan cheese, to taste
1 head cauliflower
2 -3 garlic cloves, whole
sea salt and black pepper, to taste
25 g butter
1 tablespoon strong English mustard (or wholegrain if you prefer)

Steps:

Preheat oven to 180 degrees celcius.
Fry onion, leek, carrot, celery, fennel, dill, and bay leaf in ghee in large pan over medium heat for 10 minutes.
Season with salt and pepper, then add the wine. Stir and simmer until it has evaporated.
Add 500ml of hot water, bring to simmer. Add fish, cover and poach for 5 minutes. Remove fish and set aside.
Mix arrowroot in a cup with cold water until smooth, then add to pan. Stir constantly for a few minutes as the sauce thickens. Take off heat, add parsley and season.
Flake fish into round 25cm diameter oven dish. Pour over sauce.
Cover with mash and parmesan and bake for 30 minutes.
To make the mash:.
In a saucepan steam the cauliflower and whole garlic cloves with just a few tablespoons of water, lid on, for 5 minutes or until the cauliflower is tender. Use a knife to check.
Remove the pan from the heat, drain any excess liquid and add the butter, and mustard. Blend or mash until creamy and smooth. If it's too sloppy or wet allow the mash to evaporate on a low heat.
Season to taste and add the spring onions or chives. Serve on top of each portion of fish pie.

Nutrition Facts : Calories 279.4, Fat 12.2, SaturatedFat 4.8, Cholesterol 59.4, Sodium 133, Carbohydrate 15.4, Fiber 3.9, Sugar 4.3, Protein 24.8

FISH PIE WITH MASHED POTATO TOPPING

Fish Pie with Mashed Potato Topping image

A tasty fish pie without a heavy cream sauce, and much lower in sodium than other styles of fish pie. The key is to have a very smooth and moist crust of mashed potato topping!

Provided by OffTheHook

Categories Seafood Pie

Time 1h15m

Yield 5

Number Of Ingredients 9

Ingredients

1 teaspoon olive oil
4 ounces white fish
1 cup milk, or to taste
5 medium potatoes, peeled
2 tablespoons butter
salt and ground black pepper to taste
1 cup frozen peas, thawed
½ cup shredded white Cheddar cheese
1 (14.75 ounce) can skinless, boneless salmon, drained and flaked

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Oil an oven-proof baking dish with 1 teaspoon olive oil. Place white fish in the baking dish and pour in enough milk to cover the fish halfway.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes.
While the potatoes are cooking, bake fish in the preheated oven for 20 minutes. Remove from the oven and drain off milk into a liquid measure; reserve for potatoes. Increase the oven to 425 degrees F (220 degrees C).
Drain potatoes and return to the pot. Place on the stove to evaporate any extra water. Add butter, salt, and pepper and mash potatoes for 1 minute. Add reserved milk, a little at a time, and keep mashing until smooth and creamy. Gently stir in thawed peas, being careful not to crush them.
Flake white fish into small pieces in the baking dish. Add flaked salmon and stir to evenly disperse. Drop spoonfuls of mashed potatoes on top of the fish; spread evenly to cover. Sprinkle Cheddar cheese on top.
Bake in the oven for 20 more minutes.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.8 g, Cholesterol 77.9 mg, Fat 17.9 g, Fiber 6 g, Protein 33.9 g, SaturatedFat 7.6 g, Sodium 478.3 mg, Sugar 5.6 g

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