A comforting twist on the traditional fish pie, this gratin features a creamy base of tender fish, vegetables and herbs, topped with a golden cauliflower, cheese and breadcrumb crust. No mash needed. A lighter take on a hearty classic. Recipe to be enjoyed as part of a healthy, active lifestyle.
Philly “No Mash” Fish Pie Gratin
- 45min
- Serves 6
150 g red onion
150 g carrot
150 g celery sticks
1 bay leaf
150 g frozen peas
1.5 tbsp plain flour
300 g milk
225 g Philadelphia® Original
750 g mixed fish - any boneless fish will work
1 lemon, zest and juice
600 g cauliflower, trimmed into florets
60 g cheddar cheese, grated
45 g breadcrumbs
8 sage leaves, finely chopped
30 g olive oil
salt and black pepper
30 g olive oil
1
Chop the red onion, carrot and celery into small diced cubes, then season and cook slowly in a large pan with the bay leaf and half of the butter until soft.
2
Add the flour and cook for 3-5 minutes, then add the frozen peas and allow to defrost.
3
Then add the milk and cook for 5 minutes on a low heat. Take off the heat and add the Philadelphia then the fish, chopped sage leaves, lemon zest and juice. Place into a gratin dish.
4
To prep the cauliflower, blend all the florets with the butter, cheese, breadcrumbs and oil. Season to taste and spoon this mix onto the fish pie.
5
Cook in an oven at 180 °C for 25 minutes (or longer if you want a darker crunchier topping).
NutritionAmount (per portion)
kJ/Kcal1911 kJ / 456.7 kcalFat24.8gCarbs22.5gProtein33.4gSaturated Fat10.2gSodium0.4gSugars12gDietary Fibre5.5g
