For the mash
- 1 Cauliflower head cut into florets
- 125 ml coconut milk/ organic milk
- salt and pepper according to taste
- Bring to boil 5000ml water, add florets.
- Simmer until the florets are tender (15min).
- Drain the cauliflower and transfer in a food processor.
- Add milk, salt, pepper and pulse until smooth.
- It is a really versatile recipe, with lots of variations to match cuisine style. You can add fresh herbs, or chili powder, garlic, wholegrain dijon mustard…
For the fish pie
- 1 large onion finaly chopped
- 1 carrot diced
- 2 leeks finely chopped
- 2 bay leaf
- fresh or dried parsley
- 600g fish mix
- Himalyan salt and pepper
- 1tsp rice flour/ gluten free flour
- Fry onion, carrot, leeks in a large pan with coconut oil 10 min until tender.
- Add fish mix, 500ml hot water and cook over medium heat for a few minutes, than stir the flour.
- Add parsley and seasoning, and cook for a further 10 minutes until fish is cooked.
- Preheat oven to 200 degrees.
- Place fish mixture and then mash on top. Dot some butter.
- Bake for 20 minutes.