INGREDIENTS
Lee shared her simple recipe for fish pie (pictured) on her website
One large cauliflower, chopped into florets
Two tablespoons of olive oil or butter
Four spring onions, sliced finely
Three sticks of celery
Two cloves of garlic
Two thirds of a cup of coconut cream/coconut milk or stock
Half a cup of frozen peas
One skinless salmon fillet (250mg)
300 grams of white fish fillet (ling, snapper or basa), cut into three centimetre pieces
Two tablespoons of lemon juice
Two teaspoons of Dijon mustard
Large handful of chopped flat leaf parsley, plus extra to serve
Nutritional yeast to sprinkle on top and add golden gut blend or love your gut powder
Potato or pumpkin chips, to serve
Lemon wedges, to serve
METHOD
1. Pre-heat the oven to 220 degrees Celsius.
2. Place the florets in simmering water and cook covered until tender. The florets can be verging on soft but shouldn’t be falling apart. Transfer the cauliflower to a blender or food processor and add the olive oil or butter if using, and a pinch of sea salt and a few grinds of black pepper. Blend until smooth and fluffy. Set aside.
3. Meanwhile in an oven-proof saucepan or casserole dish/pie dish, heat olive oil in the pan on the stove top. Add the spring onions, celery and garlic and sauté over a medium heat until caramelised.
4. Pour in the coconut cream/milk or stock if using and simmer for a couple of minutes then add the peas, fish, lemon juice, parsley and mustard and stir for a few minutes.
5. Carefully remove from the heat and cover with the cauliflower, dragging a fork across to make little trenches. Top with nutritional yeast flakes.
6. Bake uncovered in the oven for 15 minutes.
7. When crispy on top remove from the oven and allow to rest for five minutes before serving.
8. Garnish with a few springs of flat leaf parsley and serve with greens or pumpkin fries.
Source: Lee Holmes