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Scallop + Fish Pie with Cauliflower Crust

By Sarah Todd

I Quit Sugar: Scallop + Fish Pie with Cauliflower Crust
  • 8 servings
  • Prep - 20 mins
    Cooking - 1 hour
  • Total - 1 hour 20 mins
I Quit Sugar: Scallop + Fish Pie with Cauliflower Crust

It's an indulgent and comforting dish, perfectly fitting for a celebratory dinner.  

Servings: 8
Preparation: 20 mins
Cooking: 1 hour

Ingredients

  • 400 g firm white fish, such as blue-eye trevalla or snapper.
  • 400 g smoked fish, such as haddock.
  • 350 g scallops, roe on.
  • 1 onion, finely chopped.
  • 1 carrot, finely chopped.
  • 1 leek, white part only, well washed, sliced.
  • 2 fresh bay leaves.
  • 2 cups (500mL) milk.
  • 100 g peas, frozen.
  • 20 g butter.
  • 30 g plain flour.
  • 200 g cheddar, grated.
  • sea salt.
  • freshly ground black pepper.
  • 1 handful flat-leaf parsley stems and leaves, finely chopped.

Cauliflower Crust

  • 500 g potatoes, peeled, roughly chopped.
  • 1/2 head cauliflower, roughly chopped.
  • 45 g butter, plus extra for dotting.
  • 1/3 cup (80mL) milk, warmed.
  • sea salt.
  • freshly ground black pepper.

Directions

1. Place all the fish, the scallops, onion, carrot, leek, bay leaves and milk in a large heavy-based saucepan. Bring to a simmer, then reduce the heat to low and simmer for 10-15 minutes. Using a slotted spoon, transfer the fish and vegetable mixture to a bowl and strain the milk into the jug. Discard the bay leaves.

2. Blanch the peas in a small saucepan on simmering water for 4 minutes, then drain and set aside.

3. Melt the butter in a clean small, heavy-based saucepan over medium heat, then add the flour and stir with a wooden for 5-7 minutes or until well combined. Slowly add the strained hot milk, whisking continuously until all the milk is incorporated and you have a smooth, thick sauce (ensure you bring it just to the boil to cook out the flour). Continue to cook over low heat for 5 minutes. Add the cheese and stir until it melts into the sauce. Remove from the heat, season generously with salt and pepper, then add the parsley and stir to combine.

4. Carefully add the white sauce to the fish and scallop mixture, along with the peas. Spoon into eight 1 cup (250mL) capacity ramekins or a 2 litre pie dish.

5. Preheat the oven to 180ºC (160ºC fan-forced).

6. For the cauliflower crust, place the potato in a saucepan of water and bring to the boil, then simmer for 15 minutes or until tender. Drain, transfer to a bowl and mash, then set aside. Bring a saucepan of water to the boil and blanch the cauliflower, then drain. Add the cauliflower, butter and milk to the mashed potato and season with salt and pepper. Cover the fish mixture with the cauliflower mixture, using a fork to smooth the surface. Dot with extra butter and bake for 30-40 minutes or until the top is golden brown and the sauce is beginning to bubble up around the sides. Serve hot.


Note

  • This recipe can be halved to serve 4.
  •  If you want to amp it up for a dinner party just ad a hint of blue cheese into the mix - the umami flavour gives it that extra punch.

It's an indulgent and comforting dish, perfectly fitting for a celebratory dinner.

Ingredients

  • 400 g firm white fish, such as blue-eye trevalla or snapper.
  • 400 g smoked fish, such as haddock.
  • 350 g scallops, roe on.
  • 1 onion, finely chopped.
  • 1 carrot, finely chopped.
  • 1 leek, white part only, well washed, sliced.
  • 2 fresh bay leaves.
  • 2 cups (500mL) milk.
  • 100 g peas, frozen.
  • 20 g butter.
  • 30 g plain flour.
  • 200 g cheddar, grated.
  • sea salt.
  • freshly ground black pepper.
  • 1 handful flat-leaf parsley stems and leaves, finely chopped.

Cauliflower Crust

  • 500 g potatoes, peeled, roughly chopped.
  • 1/2 head cauliflower, roughly chopped.
  • 45 g butter, plus extra for dotting.
  • 1/3 cup (80mL) milk, warmed.
  • sea salt.
  • freshly ground black pepper.

Directions

1. Place all the fish, the scallops, onion, carrot, leek, bay leaves and milk in a large heavy-based saucepan. Bring to a simmer, then reduce the heat to low and simmer for 10-15 minutes. Using a slotted spoon, transfer the fish and vegetable mixture to a bowl and strain the milk into the jug. Discard the bay leaves.

2. Blanch the peas in a small saucepan on simmering water for 4 minutes, then drain and set aside.

3. Melt the butter in a clean small, heavy-based saucepan over medium heat, then add the flour and stir with a wooden for 5-7 minutes or until well combined. Slowly add the strained hot milk, whisking continuously until all the milk is incorporated and you have a smooth, thick sauce (ensure you bring it just to the boil to cook out the flour). Continue to cook over low heat for 5 minutes. Add the cheese and stir until it melts into the sauce. Remove from the heat, season generously with salt and pepper, then add the parsley and stir to combine.

4. Carefully add the white sauce to the fish and scallop mixture, along with the peas. Spoon into eight 1 cup (250mL) capacity ramekins or a 2 litre pie dish.

5. Preheat the oven to 180ºC (160ºC fan-forced).

6. For the cauliflower crust, place the potato in a saucepan of water and bring to the boil, then simmer for 15 minutes or until tender. Drain, transfer to a bowl and mash, then set aside. Bring a saucepan of water to the boil and blanch the cauliflower, then drain. Add the cauliflower, butter and milk to the mashed potato and season with salt and pepper. Cover the fish mixture with the cauliflower mixture, using a fork to smooth the surface. Dot with extra butter and bake for 30-40 minutes or until the top is golden brown and the sauce is beginning to bubble up around the sides. Serve hot.

Note

  • This recipe can be halved to serve 4.
  •  If you want to amp it up for a dinner party just ad a hint of blue cheese into the mix - the umami flavour gives it that extra punch.