Keto Fish Pie
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.