Little help
Kitchen scissors are a great way to chop chives quickly.
J O ’S ‘ S H O W S T O P P E R ’ F I S H P I E Serves 4 GF Takes 1hr 20 mins Cost per serve £4·57
Jo’s Food Love Story…
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!
1 large cauliflower (roughly 800-900g), 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 (½ tsp) and cut into wedges 550g mixed boneless fish fillets, skinned, such as cod and salmon 165g pack raw peeled king prawns 75g mature Cheddar, grated
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; 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. Whisk in most of
the chives with the remaining milk and the crème fraîche; season. Pour half of the mixture into a separate bowl. Add 2 tsp mustard to one bowl, add the lemon zest to the other bowl and stir both bowls well. 4 Cut the fish into 3cm chunks and arrange in a round 24cm pie dish with the prawns and the peas. Mix well, spoon over the lemon crème fraîche and arrange the cauliflower florets on top. To finish, spoon over the mustard crème fraîche and sprinkle with the grated cheese. 5 Put the pie dish on a baking tray and bake in the oven for 45-50 minutes, until bubbling and golden. Garnish with the reserved chives and serve the lemon wedges alongside.
Each serving contains Energy
2239kJ 535kcal 27%
Fat
Saturates
Sugars
Salt
28g 14g 12g 1·3g 40% 69% 13% 21%
of the reference intake. Carbohydrate 24g Protein 48g Fibre 6g
