Jo's 'showstopper' fish pie

Jo's 'showstopper' fish pie recipe

35 ratings

We’ve all been there: the in-laws are coming round for dinner for the first time and we’re desperate to impress. In our story, ‘Jo’ knows there’s one dish that never lets her down - her tried-and-tested cauliflower fish pie, which has always been her family’s Saturday night favourite. It’s not going to fail her now! See method

  • Serves 4
  • 20 mins to prepare and 1 hr to cook
  • 535 calories / serving

Ingredients

  • 1 large cauliflower, leaves removed, cut into large florets
  • 150g frozen peas
  • 25g cornflour
  • 75ml semi-skimmed milk
  • 1 x 30g pack chives, finely chopped
  • 1 x 300ml pot half-fat crème fraîche
  • 2 tsp Dijon mustard
  • 1 lemon, zested (1/2 tsp) and cut into wedges, to serve
  • 280g skinless and boneless cod fillets
  • 270g skinless and boneless salmon fillets
  • 1 x 165g pack raw peeled king prawns, or 1 x 150g pack cooked peeled king prawns
  • 75g mature Cheddar, grated

Each serving contains

  • Energy

    2240kj
    535kcal
    27%
  • Fat

    28g 40%
  • Saturates

    14g 69%
  • Sugars

    12g 13%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 24g Protein 48g Fibre 6g

Method

155x255 Jo
  1. Preheat the oven to gas 7, 220°C, fan 200°C. Cook the cauliflower for 3 minutes in a pan of boiling water. Drain and set aside.
  2. In a separate pan, blanch the peas for 3 minutes then drain and set aside.
  3. In a bowl, mix the cornflour with 2 tbsp milk to make a thin paste, then whisk in most of the chives, the remaining milk and the crème fraîche. Season. Pour half the mixture into a separate bowl. Add 2 tsp mustard to one bowl, add the lemon zest to the other bowl and stir both well.
  4. Cut the fish into 3cm chunks and arrange in a 24cm pie dish with the raw prawns, if using, and the peas. Spoon over the lemon crème fraiche and arrange the cauliflower florets on top. Spoon over the mustard crème fraiche and sprinkle with grated cheese.
  5. Put the pie dish on a baking tray and bake in the oven for 45-50 minutes, until bubbling and golden. If using cooked prawns, scatter over the top of the cauliflower for the last 4-5 minutes to warm through. Garnish with the remaining chives and serve the lemon wedges on the side.

Little help

Kitchen scissors are a great way to chop chives quickly.

Leftovers

Dijon mustard is great in salad dressings, whisked into mayonnaise as a dip for veg or used as a rub for roast pork.


Be the first to comment

blog comments powered by Disqus