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Ingredients

This delicious Fish Pie is both gluten & dairy free & an easy option for weekday dinner or leftover lunch.

  • 800g (1kg) fish – mix of white, salmon and smoked, & prawns if desired
  • 800ml coconut milk
  • 1 head of cauliflower
  • 2 bay leaves
  • 6 eggs, hard-boiled
  • 2 leek, sliced
  • 2 ribs of celery, sliced
  • 1 onion, diced
  • 2-3 cloves of garlic – crushed
  • A couple of handfuls of baby spinach chopped roughly
  • Salt and pepper to taste

You can use potato mash, kumara mash or cauliflower mash as your topping depending on your choice of flavourings. Make to your liking.

Method

Heat your oven to 180 degrees Celsius.

 

In a shallow pan gently poach the mix of fish and any other seafood you have chosen in the coconut milk with the bay leaves.

 

Once poached move the fish only, to the dish you will be using in the oven for the pie.

 

Add the roughly cut up head of cauliflower to the pan with coconut milk and gently simmer.

 

In another pan, fry up the leek, celery, onion and garlic in your choice of butter/extra virgin olive oi/coconut oil. Cook for about 5 minutes until all the ingredients are just soft.

 

The cauliflower should now be cooked. Pour into a blender or using a whizz stick blend the cauliflower with the coconut milk. This will make the creamy base for the pie.

 

Place the chopped baby spinach leaves on top of the fish and seafood. Then add in the fried ingredients spreading the mix out over the fish etc.

 

Then add in the creamy cauliflower sauce.

 

Finally add on your choice of topping as mentioned above, kumara, cauliflower or potato.

Bake in the oven for about 25 min.