TRUFFLED FISH PIE BY THE BROWN PAPER BAG NUTRITIONIST

The Brown Paper Bag nutritionist, Jacqueline Alwill is a meal to warm the soul. She states;"...Truffled fish pie is a deliciously wholesome, warming dish with flavours infused from thyme, parsley, leeks and an indulgent whisk of truffle oil to finish. A beautiful cauliflower mash where once a pastry or potato stood a top increases the wonderful plant based nutrition in the meal, leaving you feeling nourished and wonderfully satisfied...!" 

35 Minutes. Gluten Free. Dairy Free. Sugar Free. 345 Calories Per Serve. 

Serves 2.

Ingredients
400g luderick fish fillets
600g cauliflower
1 medium leek
2 celery
3 sprigs of thyme
3 sprigs of parsley
40g baby spinach
2 teaspoons corn flour
4 teaspoons truffle oil

Prepare vegetables & fish
Fill kettle and bring to the boil. Preheat the oven to 180ºC. Trim the cauliflower into florets. Finely chop the leek, celery and the herbs. Dice the fish into 2cm chunks.

Make cauliflower mash
Steam the florets in a steamer for 12 minutes until soft (if you do not have a steamer, boil). Drain well and transfer to a bowl to cool. Season with salt and pepper, mash until smooth, cover and set aside.

Make pie filling
While cauliflower is cooking, heat a large frying pan over a medium to high heat. Sauté the leek, celery and herbs with a little oil until soft (approx 4 minutes), move to a bowl and set aside. Add another tablespoon of oil to the pan and lightly cook the fish for 2-3 minutes until the fish has turned white, move to a seperate bowl and set aside. Put the vegetables back into the pan, add 1 1/4 cups of boiling water to the pan. In a small bowl, combine the corn flour with 1/2 cup of boiling water and mix together to create a paste. Turn the heat up to high, add the corn flour paste and a generous pinch of salt. Allow to thicken for approximately 4 minutes before adding the fish back into the pan. Season with pepper and remove form heat.

Assemble pies
Feel free to use what works… Two ramekins, oven proof bowls or a loaf tin. For each pie, layer half of the fish mix into the base of the dish. Top with half of the truffle oil then the spinach. Top with the remaining fish and truffle oil. Cover with the cauliflower mash and drizzle with olive oil. Place in the oven for 10 minutes and finish under the grill for 10 minutes to create a lovely golden top. Happy days!

This recipe was created by Jacqueline Alwill (The Brown Paper Bag nutritionist). For more information visit www.thebrownpaperbag.com.au

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

 

November 03, 2015 by Timothy Ryder
previous / next