- 500g fish fillets (such as tarakihi or hoki)
- 1 medium onion, finely diced
- 1 medium carrot, thinly sliced
- 1 stalk celery, thinly sliced
- 1 cube chicken stock
- 1 1/2 cups trim milk
- 3 Tbspn plain flour
- 1/2 cup Edam cheese, grated
- 1 tspn mustard powder
- 3 eggs, hard-boiled
Topping – Mashed cauliflower
- 1 large head of cauliflower cooked
- 1/4 cup milk
- 2 Tbspn butter
- pinch sea salt
- freshly ground black pepper
Step 1. Place fish fillets in a medium-sized ovenproof dish and scatter onion, carrot and celery over the top.
Step 2. Mix chicken stock cube with the milk and pour over the fish. Cover dish with tinfoil and bake at 180°C for 12-15 minutes or until the fish is cooked through. Drain the liquid from the fish into a small pan.
Step 3. Sift flour and mustard into a small bowl and mix into a paste with a little extra trim milk. Add this to the pan with the fish liquid. Gently bring to the boil, continually stirring until mixture thickens. Remove from the heat and stir in grated Edam cheese, mix well until cheese has melted.
Step 4. Slice the hard boiled eggs and place on the fish in the ovenproof dish. Pour sauce mixture over the top.
Step 5. To make the mashed cauliflower topping, place all ingredients in a bowl and mash well until there are no lumps left in the cauliflower. Cover fish pie with mash.
Step 6. Place in middle of oven and bake at 180°C for 15-20 minutes or until hot and the topping is lightly golden brown. Serve with some steamed greens such as broccoli, asparagus and beans.