Keto Fish Pie
Servings: 6 servings
An easy fish pie with a cauliflower topping
- 1 cauliflower
- 3 tablespoons sour cream
- 1 cup Cheddar cheese, grated
- 2 tablespoons butter unsalted
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chives, fresh chopped
- 7 oz white fish
- 4 oz salmon
- 10 prawns
- 1/2 cup cream cheese
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon parsley, chopped
- 1 tablespoon chives, chopped
MAKE THE CAULIFLOWER TOPPING
Cut the cauliflower into florets and place in a saucepan.
Cover with water and bring to the boil.
Cover with a lid and simmer for 20 minutes until soft.
Drain and add the butter. Mash the cauliflower until the butter has melted.
Add the grated cheese & sour cream. Season with salt & pepper.
Blend the mashed cauliflower until smooth (you could do this with a form if you don’t want the topping too smooth)
Add the chives into the mixture.
MAKE THE SAUCE
Place the cream cheese, cream, lemon and mustard in a saucepan and gently heat until smooth.
Stir in the chopped herbs.
Pre-heat the oven to 200C/400F degrees.
Flake the white fish and salmon into large chunks.
Add the fish and prawns into the cheese sauce and stir.
Spoon the fish sauce into a baking dish.
Pipe or spoon the cauliflower mash over the top of the fish mixture.
Bake for 20 minutes until the top is golden.
Serve and enjoy.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 268kcal | Carbohydrates: 3.5g | Protein: 18.6g | Fat: 21g | Fiber: 1.2g