Keto Fish Pie

Print Pin
3.5 from 134 votes

Keto Fish Pie

1 hour 15 minutes
Calories 690kcal

Ingredients

  • 4 large eggs
  • 1 cauliflower (large
  • 1/4 cup butter (large, 1 kg/ 2.2 lb)
  • 3 fillets whitefish (large, 1 kg/ 2.2 lb)
  • 2 fillets salmon (large, 1 kg/ 2.2 lb)
  • 2 fillets mackerel (large, 1 kg/ 2.2 lb)
  • 1 red onion (large, 1 kg/ 2.2 lb)
  • 2 bay leaves
  • 4 clove (or ¼ tsp ground cloves)
  • 1 cup heavy whipping cream (large, 1 kg/ 2.2 lb)
  • 1/2 cup water (large, 1 kg/ 2.2 lb)
  • 1 teaspoon dijon mustard (large, 1 kg/ 2.2 lb)
  • 1/8 teaspoon ground nutmeg
  • 1 cup cheddar cheese (large, 1 kg/ 2.2 lb)
  • 4 tablespoons chives (large, 1 kg/ 2.2 lb)
  • fresh parsley
  • 1/2 teaspoon salt (large, 1 kg/ 2.2 lb)
  • freshly ground black pepper (large, 1 kg/ 2.2 lb)

Instructions

  • Start by cooking the eggs.
  • Fill a small saucepan with water up to three quarters.
  • Add a good pinch of salt.
  • This will prevent the eggs from cracking.
  • Bring to a boil.
  • Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt.
  • This will prevent the egg from cracking as the temperature change won't be so dramatic.
  • To get the eggs hard-boiled, you need round 10 minutes.
  • This timing works for large eggs.
  • When done, remove from the heat and place in a bowl filled with cold water.
  • I like and always use this egg timer! Peel the eggs and set aside.
  • Prepare the cauliflower topping.
  • Wash the cauliflower and cut into smaller florets.
  • Place on a steaming rack inside a pot filled with ~ 2 inches of water.
  • Bring to a boil and cook for about 10 minutes.
  • Do not overcook.
  • Place the cooked cauliflower into a blender add 1/4 cup of butter or ghee.
  • Pulse until smooth and creamy.
  • I'm using my Kenwood mixer with a blender attachment.
  • When, set aside.
  • Poach the fish.
  • Preheat the oven to 200 °C/ 400 °F.
  • Remove the skin from the fillets (mackerel skin doesn't need to be removed) and dice into medium-large (~ 2 inch) pieces.
  • Place the fish in a deep pan and pour in the cream and water.
  • Peel and finely dice the onion and add to the pan together with the bay leaves and cloves.
  • Bring to a boil and simmer on low for 8-10 minutes.
  • Using a slotted spoon, transfer the fish into a baking dish deep enough to fit the fish and cauliflower topping.
  • Prepare the sauce.
  • Simmer the fish & cream sauce over a medium heat.
  • Add the remaining 2 tablespoons of butter, ...
  • ...
  • nutmeg and simmer for about 5 minutes until it starts to thicken.
  • Turn off the heat.
  • Discard the spices (bay leaves and whole cloves if used).
  • Add 1 cup of shredded cheddar cheese and stir until melted and thickened.
  • Layer the fish pie.
  • Halve and quarter the eggs and place them in the baking dish on top of the cooked fish.
  • Pour the cream & cheese sauce over the eggs and fish.
  • Sprinkle with chopped chives or spring onion.
  • Top with the cauliflower mash.
  • Using the tines of a fork, create a decorative pattern on top.
  • Top with the remaining 1/2 cup of shredded cheddar and place in the oven.
  • Cook for 30-35 minutes or until the top is golden brown.
  • When done, turn off the oven and place on a cooling rack for 15 minutes.
  • Serve hot or let it cool down and store in the fridge for up to 5 days.

Nutrition

Calories: 690kcal

Originally posted 2019-02-20 17:50:56.

Article Categories:
Breakfast

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating