Grainfree Fish Pie with Cauliflower Mash
Ingredients
For the Cauliflower Mash
- 1 large cauliflower
- 2 tbsps butter
- salt and pepper
For the Cheese Sauce
- 45 g butter (3 tbsps)
- 50 g gram flour (1/3/cup) (or coconut flour for strict SCD/Paleo)
- 500 ml almond milk
- 100 g mature cheddar cheese
- salt and pepper
For the Poached Fish
- 200 g smoked haddock fillets
- 200 g cod fillets
- 200 g salmon fillets
Instructions
To make the Cheese Sauce
- Melt the butter in a pan over a medium heat.
- Add in the gram flour and stir to combine into a roux (a sort of flour-butter paste) making sure there are no lumps.
- Add a few tablespoons of the almond milk and stir until all the lumps are dissolved and you have a smooth paste.
- Add in the rest of the almond milk bit by bit to ensure no lumps form.
- Cook on a low heat until the sauce starts to thicken and coat the back of a spoon.
- Grate the cheese and add to the sauce. Stir through until it melts.
- Season well with salt & pepper.
To make the Cauliflower Mash
- Chop the cauliflower into bite-sized florets.
- Steam the cauliflower until very tender.
- Drain and add the cooked cauliflower and butter to the food processor.
- Blitz on high for a couple of minutes until you have a completely smooth cauliflower mash.
- Season to taste and blitz again to combine.
To Poach the Fish
- At this point, preheat the oven to 200C (390F).
- Add the fish to a saucepan and cover with boiling water.
- Cook on high until the fish is cooked all the way through. (about 5-7 minutes)
- Remove the fish and allow to cool.
To Construct the Fish Pie
- Flake the cooked fish and arrange on the bottom of an oven proof dish.
- Spoon over the cheese sauce, coating all the fish.
- Top with the mashed cauliflower and smooth out evenly.
- Cook in the oven for around 30 mins until the fish pie is bubbling and the cauliflower mash has browned on the top.