Fish Pie with Cauliflower Crust

Active time: 35min Total time: 1h20min Servings: 4 Recipe from: Realplans

Why?

• Rich anti-inflammatory

• Gut healing

• Boosts immunity

• Low Carb and blood sugar friendly

• Gluten free, dairy free

• Auto-immune friendly

Ingredients:

• 1 head cauliflower

• 340 g salmon *See Note

• 6 tablespoons coconut oil

• 3/4 teaspoon sea salt, plus more to taste

• 1/2 teaspoon ground black pepper

• 500 ml chicken broth

• 120 ml white wine

• 2 teaspoons minced garlic

• 1 bay leaf

• 1/2 teaspoon peppercorns

• 170 g smoked white fish

• 2 tablespoons arrowroot

• 2 tablespoons Dijon mustard

• 2 teaspoons dried dill, to taste

How to prepare

1. Preheat oven to 200C. Break cauliflower into florets. Remove the skin from the salmon (if necessary) and cut into 1 inch chunks.

2. In a saucepan, cover cauliflower florets with water and boil until tender.

3. Drain and transfer to a food processor with half of the coconut oil. Process until cauliflower is smooth. Season with sea salt and pepper to taste and set aside.

4. In a saucepan, mix chicken broth, white wine, garlic, bay leaf, and peppercorns and bring to a boil.

5. Add salmon pieces to the liquid, reduce heat, and simmer gently for 8-10 minutes until an internal temperature of 62C is reached.

6. Remove from heat and transfer fish chunks onto a plate using a slotted spoon. Strain and reserve the liquid.

7. Scatter the cooked fish over the base of a shallow oven-proof dish. Flake the smoked fish into the dish as well.

8. In a clean saucepan, melt remaining oil, add the arrowroot and mustard, and mix well. Cook for 1 minute, whisking constantly, then remove from heat.

9. Gradually add the cooking liquid from the fish, whisking it in a little at a time, and then return to heat. Bring gently to a boil and allow to simmer for 10 minutes.

10. Remove from heat, season with salt and pepper to taste, and pour over the fish.

11. Spread cauliflower mash over the fish so that it covers the fish completely – you can score patterns in the mash with a fork to make it pretty.

12. Bake uncovered for about 35 minutes until nicely browned and bubbling. Top with dill.

*Note: If I want to save time, I buy smoked salmon and simply miss the salmon cooking part and add it when I add the smoked white fish. Easy!

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