Today we pay a tribute to my son's other heritage: The UK. I realise the title of this recipe isn't as appealing as, say, Shepherd's Pie or Cinnamon Apple Pie, or Beef Wellington (not sure I'll ever learn that recipe--it's so intimidating!). But this humble dish is packed with protein and good fats. Tweaking the original recipe found online, I switched up the potatoes for cauliflower, whole cow's milk for unsweetened pea milk, and reduced the heavy cream but a third.
INGREDIENTS:
8 oz of Salmon/Cod/Haddock fillets (or in my case, I used Mahi Mahi with the Wild Salmon; these need to be skinless, boneless, and cut into chunks)
1 large cauliflower, cut into florets
4 oz butter (I use grass-fed, unsalted butter)
1 onion, finely chopped
3 bay leaves
3 cloves
1/2 cup heavy whipping cream
1 tsp Dijon mustard
2 cups cheddar cheese, shredded
1 small bunch fresh parsley
1 cup spinach
a pinch of nutmeg
DIRECTIONS
Preheat your oven to 390 F.
Steam or boil cauliflower until cooked through or tender. Remove from heat and let excess water drain for a few minutes. When most of the moisture has been drained, blitz it in the food processor and add half the butter and a pinch of salt. Set it aside once it's smooth.
In a saucepan over medium heat, add the butter, chopped onion, and bay leaves. Sauté until onion is translucent. Now add the cream, milk, and cloves and bring it to a simmer. Then you add the fish and poach it for ten minutes over low heat. Make sure you stir it frequently!
Remove the fish from the pan using a slotted spoon and place it in the baking dish you'll be using. Continue to let the sauce simmer--this time over medium heat. Remove the cloves and bay leaves and then add the cheddar, mustard, and the nutmeg. Once the cheese has melted, you can add the spinach (and/or other vegetables you prefer) and parsley and simmer it for 5 minutes. Don't forget to keep stirring it.
Pour the sauce over the fish and mix it together. Then scoop out your cauliflower mash and smooth it over the pie dish. Sprinkle with cheddar cheese, parmesan, and the pork rind crumbs and bake for about half an hour or until the cheese is golden brown and bubbling on top.
You can serve this hot and keep the rest in the fridge to be served later on. You can enhance the flavour with a bit of lemon juice, or hot sauce--depends on your personal preference. I love some lemon juice while the Mister loves his hot sauce (he puts Cholula in almost everything!).
This makes 6 servings.
573 calories
34g Protein
10g Net Carbs
43g Fat