Ingredients
Cauliflower Mash
- 1 medium cauliflower head
- 6 cloves garlic
- 1 tablespoon dried rosemary
- 1 tablespoon fresh thyme, leaves only
- 2 tablespoons butter/coconut oil
- 200 g coconut cream/milk
Fish Pie Filling
- 6 sprigs parsley
- 20g fresh ginger
- 1 brown onion
- 2 carrots, peeled & roughly chopped
- 2 stalks Celery, roughly chopped
- 1 leek, roughly chopped
- 50 g coconut oil
- 1 teaspoon Dijon mustard
- 650 g White fish, cut into 2-inch chunks
- 1 tablespoon stock paste (EDC)
- Juice of one lemon
- 130 g coconut cream
- 3 handfuls baby spinach
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add ginger & parsley to TM bowl - grate sp7/2sec. Put aside. No need to wash bowl.
2. Add peeled garlic into bottom of Varoma. Cut cauliflower head into small florets and fill Varoma (middle tray not needed).
3. In TM bowl, place onion, carrot, celery & leek - chop speed 5-6/5sec.
4. Add 50g coconut oil to TM bowl, put Varoma in place, and saute' 8min/Varoma/speed2.
5. Remove Varoma briefly, add to TM bowl the ginger & parsley mixture, mustard, coconut cream, lemon juice, stock paste and fish. Return Varoma to position and cook 5min/Varoma/
"Counter-clockwise operation" /sp2. Just until mixture is warmed through.6. Put baby spinach in the bottom of a large, deep-sided baking dish (9x9 pyrex is good). Pour hot fish mixture into dish. Stir to mix spinach through.
1. Give TM bowl a rough rinse. Add 900g water to bowl, finish steaming the cauliflower for 17min/Varoma/
"No counter-clockwise operation" /sp3.2. Discard water from TM bowl. Tip soft cauliflower & garlic into TM bowl. Add coconut cream, rosemary, thyme, butter (or oil) & pinch salt. Blend on speed 5/8seconds.
3. Carefully place spoonfuls across the top of the fish mixture. spreading it to the sides of the dish to 'seal' the fish in. Sprinkle with paprika (optional).
4. Bake 25mins in 180C oven, till bubbling & beginning to brown on top.
Filling
Cauli Mash
Tip
Recipe converted from //www.nespahtens.com/recipe-paleo-fish-pie/.
Thermomix Model
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Recipe is created forTM 31
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Comments
Great recipe - please know I am a firm believer in sticking to a recipe and then tweaking, but I had to as I have fussy eater children 🤦♀️🤷♀️
Now as was a rule I always make filling the day before helps to make it saucier (my opinion) and with kids it’s super easier to put together at this stage the day after or freeze.
were pesitarian, flavour extremely important and health so we always top up veggies and then have to make sure it’s palatable for wildlings, tweaks below:
i make into pies (mini) and a family pie for kids so only used filling recipe
No coconut cream / I added 100ml cream
60 ml white wine (and I didn’t have a lemon to use 🙈)
150ml fish stock which I previously made from another dish
i heaped tablespoon of mustard, white pepper
nutritional yeast flakes 1 tbspn
1 tbspn cornflour
fish: rockling fillet & handful of green prawns (both cut appropriately ) about 350gm in total then cooked for recipe stated 5 min ..
I didn’t use a butterfly as I have kids and chunks are the enemy, we have learned to be ok with that! But I will comment I cut my fish into 3cm chunks and it have good sized pcs in there
I tasted the filling before putting in freezer - it’s a GOeR!
Thansk xxx & I think that ginger step is key, it’s a real gorgeous addition to the dish
I did have some trouble with this. The fish mushed up. Maybe it could be cooked in the varoma. And the vegetables were not cooked enough. Sorry.
GrandmaB
This was a great recipe...we both really enjoyed it. As per previous comments, it did require salt for seasoning and it was quite liquidy. But this will be one we will make again
8/10 Enjoyed but felt it needed something to spice it up a bit more.
Next time will substitute evaporated milk for coconut cream. I think the evaporated milk will add a bit more flavour. Also needed salt to bring out flavour (Home Economist and before doing course stopped adding salt until teachers just pushed that you need salt to bring out flavours.) One of the judges on "My Kitchen Rules" also keep pushing that you need seasoning in food)
Will definitely try again as overall my family enjoyed the meal.
Pauliew
This was delicious! I added mushrooms to the filling and also creamed corn
Was very minced up even after using the butterfly whisk as suggested previously, but still a nice dish with lots of flavour
Thanks!
This was delicious, and my pre-schoolers ate everything on their plates, and asked if we could have it every night. High praise indeed.
I'm a little pedantic admitedly, but 8 + 5 + 17 + 25 = 55, so at a bare minimum the recipe would take an hour to make if you had pre-prepped everything earlier. I hope it is nice, as I have some hungry kids waiting for it. Would you mind changing the total cooking time please?
This was amazing. Thank you so much
I thougt the flavour of this was spot on, especially the cauliflower mash. It was VERY wet so I might use some tapioca flour to thicken it next time. Also, I wish I'd read the advice of someone ealiler in this forum who used the butterfly in step 5 as it was way too minced up. Tasted yum and will do it again.
Very tasty! Family loved it (My daughter said it didn't taste like fish?!)
I only had a 270g can of coconut milk so split it up - 70g for the Fish Pie filling and the rest ie 200g for the Mash. I also added 2 zucchinis for more veg. I used about 330g of Link fish. I used the butterfly insert at Step 5 so that the ingredients were not chopped up too much. I didn’t have spinach so lined the bottom of the pyrex with sundried tomatoes. I had fresh Thyme but think I used too much as it was quite strong. Per one of the other comments I also added grated cheddar and parmesan cheese on top!
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