This is so simple I’m kind of embarrassed to type it up. This fed x3 of us 🙂
You will need:
*X2 salmon fillets
*Large haddock fillet
*Bag of raw prawns
(*need approx 600/700g any fish you like)
X3 hard boiled eggs – halved
One small red onion – diced
One clove of garlic – crushed
Small pot of double cream
One glass of dry wine
Handful of parsley
Lemon zest of one unwaxed lemon
One medium cauliflower
Bag of grated cheese
Two large scoops of Greek yoghurt
Salt and pepper
Pinch of nutmeg
Firstly, boil the eggs until hard – put to one side. Now dice the onion and crush the garlic and gently fry in some butter until soft.
In a separate pan, cut up the cauliflower into small florets and steam until soft – put to one side once ready with lid off so as to allow all the steam to disappear – you don’t want any excess water.
Return to onions and add wine, then cook until you reduce the liquid by half, takes approx 10/15 minutes. Now add lemon zest, cream and parsley cook for 5 minutes, then season.
Now dice up your fish and half your boiled eggs and layer up in a casserole dish.
Now pour the creamy sauce mixture over the fish and eggs.
Back to your cauliflower. Tip into a bowl ensuring there is absolutely no water – this is important. Now add a knob of butter, nutmeg, yoghurt and half the cheese now mash it up. If you want a smoother texture, whizz in a blender; I prefer it mashed.
Finally top your fish mixture with this creamy cauliflower mash and finish with the remaining cheese sprinkled over the top, now wang in a hot oven (around 200 degrees) for 20 to 30 minutes until golden.
Serve with whatever you like, we had some simple steamed broccoli as the pie was tasty enough.