Low-Carb Fish Pie This Low-Carb Fish Pie with salmon is rich, comforting, and flavourful, but with fewer carbs than the traditional version. It’s a perfect meal for those looking to enjoy a classic without the guilt! Print this recipe Details Serves: 4Number of ingredients: 16To prep: 20 minutesTo cook: 25 minutesDifficulty: Easy Nutrition per servingKilojoules: 1512Calories: 361Protein: 37gFat: 18gSaturated Fat: 6.3gCarbohydrates: 11.2gCarbohydrates per 100g: 2.6gFiber: 5.4gSodium: 600mgPotassium: 998mg Ingredients 500g white fish (e.g., cod, haddock or a mix of fish), skinned and boned, cut into chunks 200g salmon fillets, skinned and boned, cut into chunks 1 medium brown onion, finely chopped 1 large leek, washed thoroughly and finely sliced 1 large carrot, peeled and diced 2 garlic cloves, crushed 1 tablespoon olive oil for sautéing 1 cup reduced salt vegetable stock 1/2 cup milk 1 heaped teaspoon Dijon mustard 1 tablespoon fresh parsley, chopped (for garnish) Salt and pepper to taste For the Topping: 1 small head of cauliflower, chopped into florets 1 tablespoon butter 1/4 cup grated cheddar cheese Salt and pepper to taste Method Preheat your oven to 180°C. Bring a large pot of water to a boil. Add the chopped cauliflower and cook for 10-12 minutes, or until the cauliflower is very tender. Drain well and return to the pot. Mash the cauliflower using a potato masher or blend it with a hand blender until smooth. Stir in the butter and cheese, and season with salt and pepper. Set aside. Heat olive oil in a large pot over medium heat. Add the chopped onion, leek, and carrot. Sauté for about 5-7 minutes until softened. Add the garlic and cook for another 1 minute. Pour in the stock and bring it to a gentle simmer. Let it cook for 5 minutes to allow the vegetables to soften further. Add the chunks of white fish and salmon to the pan. Gently cook for 5-7 minutes until the fish is just cooked through and flaky. Stir in the milk, and Dijon mustard. Simmer for another 2-3 minutes until everything is heated through. Season with salt and pepper to taste. Transfer the fish mixture to a baking dish. Spoon the cauliflower mash over the fish filling, spreading it out evenly with a spatula. You can use the back of a spoon to smooth the top. Sprinkle the top with cheddar cheese. Place the pie in the oven and bake for 20-25 minutes, or until the top is golden and slightly crispy. Serve hot with a side of steamed vegetables for a complete low-carb meal.
