Smoked Fish Pie
My sister “I’m bringing round some smoked fish so you can cook us dinner”.
Me “Okay” :-)
500-600g smoked Kahawai
drizzle of olive oil
1 brown onion, diced
2 cloves garlic, crushed
1 carrot, finely sliced
2 handfuls baby spinach
1 tablespoon fresh dill
4 boiled eggs, roughly chopped
2 tablespoons ghee (or butter)
1 1/2 cups fish stock *
2 teaspoons whole seed mustard
1 teaspoon salt (smoked if you have it)
3 tablespoons almond meal
1 tablespoon savoury yeast flakes
1 tablespoon fresh dill, chopped
zest of 1/2 lemon
freshly cracked black pepper
* I used Simon Gault’s fish stock – it was flippen delicious!
Preheat the oven to 200˚C, fan bake.
Remove the bones from the smoked fish (good luck with that, hubby always seems to get the 3 bones I missed) and tear the flesh into small-ish pieces — set aside.
Drizzle a little olive oil in a large frying pan and gently fry the onions and garlic over a low heat. Add the carrots, spinach and dill and cook until onions and carrots are soft. Put into a large bowl and add the boiled eggs and smoked fish.
For the sauce chop the cauliflower into florets (don’t be fancy, it’s just going to get blended) and steam or boil them until soft. Drain well and put 3/4 of the cauli into a blender or food processor with 1 tablespoon of ghee or butter and 1 1/4 cup of fish stock and blend until smooth. Pour into the bowl with the fish mixture. Repeat for the rest of the cauliflower and fish stock — save this mixture for the top.
Add the mustard and salt into the bowl and mix gently until well combined. Pour into a large oven-proof dish. Spoon the remaining cauli mixture on top and smooth over.
Sprinkle the topping ingredients over the top and pop in the oven for 25-30 minutes.
Serve with some green beans or a crisp salad.