By nutritional therapist Christine Bailey
Fish pie is traditionally a stodgy comfort dish; this lighter version is packed with omega-boosting fish and shellfish, plus veggies for an antioxidant boost. Swapping potato for a combination of sweet potato and cauliflower is the perfect way to reduce overall carbohydrate and pack in plenty of protective antioxidants. If you want to make this dairy free as well you can substitute the milk for coconut milk and omit the cheese. Salmon is packed with plenty of omega-3 fats. More than two-thirds of the brain’s fatty acids are docosahexaenoic acid (DHA), and salmon is an excellent source of these essential brain fats.
2 medium leeks, cleaned, trimmed and shredded
150g of smoked haddock, filleted and skinned
150g of cod fillet, skinned
150g salmon fillet, skinned
100g raw king prawns
500ml semi-skimmed milk or canned coconut milk
1 tsp dijon mustard
1 tbsp cornflour
1 lemon zest
Sea salt and black pepper
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 150g sweet potato, peeled and left whole
½ cauliflower, about 150g, cut into florets
1 tbsp olive oil
2 tbsp parmesan cheese, grated
Preheat the oven to 200°C/gas mark 6. Place the shredded leeks in a large frying or sauté pan that has a lid and add 1 tablespoon of water or vegetable stock. Steam fry for 5 minutes with the lid on, or until the leeks are soft
Add the fish, prawns, milk and mustard to the pan and simmer with the lid on for a further 5 minutes, or until the fish is opaque and starting to flake and the prawns are pink. Drain (reserve the liquid), remove the fish, prawns and leeks and put them into an ovenproof dish.
Mix the cornflour with a little water to form a smooth paste. Add it to the hot milk liquid. Heat it gently, stirring well until the milk thickens about 2 minutes and then season to taste with salt and pepper and lemon zest. Stir in the chopped fresh herbs.
Pour the milk sauce over the fish and leeks.
Meanwhile place the whole peeled sweet potato into a large pan of boiling salted water with the cauliflower florets and blanch for 2 minutes. Remove from the pan, cool slightly, grate the potato and cauliflower into a large clean tea towel and squeeze gently to remove excess liquid. Tip the mixture into a bowl. Add the olive oil and parmesan cheese, toss and season. Scatter the mixture over the fish.
Bake for 25-30 minutes, until the topping is golden brown, and the filling is bubbling hot.
About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.
Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.