FAST & FABULOUS LOW CARB BRITISH FISH PIE
 
Prep time
Cook time
Total time
 
Beautifully simple and extremely tasty. Add this classic English pie to your low-carb meal plan and it will become a favourite.
Author:
Recipe type: Main Courses
Cuisine: Ketogenic. Low Carb. LCHF. Gluten Free. Grain Free.
Yield: 3 servings
Ingredients
  • 2 large eggs
  • 1 garlic clove
  • 60g butter
  • 300g fish pie mix chunks (salmon, smoked haddock, cod)
  • 250g raw peeled jumbo king prawns
  • 3 anchovies
  • 1 TBSP (15g) capers
  • 1 handful (10g) of fresh parsley
  • a sprinkle of freshly ground black pepper
  • ⅛ tsp fine Himalayan pink salt
  • a generous sprinkle of organic broth granules
  • 80g double cream
  • 750g frozen cauliflower florets
  • 50g cheddar cheese
  • 1 handful (30g) coarse Himalayan pink salt
  • ¼ tsp nutmeg
Instructions
  1. place cauliflower florets in a large pan, fill with enough water so as to submerge them, add coarse Himalayan salt and bring to the boil; simmer until tender (3-5 minutes).
  2. drain florets really well and put them back into the pan with nutmeg, 20g butter and 30g cream, stir, then blitz until smooth using an immersion blender; set aside to cool, fold in grated cheddar and leave for later.
  3. peel and mince the garlic clove, and put it in a medium frying pan with 40g butter and anchovies; fry over medium-high heat for 1 minute.
  4. add prawns, fine Himalayan salt, black pepper and broth granules; cook with lid on until pink (4-5 minutes), stirring a couple of times.
  5. meanwhile, bring a small pot of water to the boil, lower eggs into it and set the timer for 6 minutes.
  6. back to the frying pan, add mixed fish chunks, capers and 50g cream, and cook with lid on for a further 3 minutes; again, stir a little to ensure even cooking, but don't overdo it or the chunks will break up and turn to mush.
  7. finally, add chopped parsley and leave to cool a little with lid off.
  8. onto the eggs again; drain, peel and cut each into quarters, placing them directly into your pie dish (I used a Pyrex oval 23cm x 17cm).
  9. using a straining ladle, scoop the fish mix over the eggs, and mix gently.
  10. add a bit of the fish cooking liquid (30-40ml); pour the remaining liquid into a spouted jar to serve at the table (for anyone who wants a more moist pie).
  11. spoon cauliflower mash over the fish and grill (broil) for 10-15 minutes until you see golden brown peaks on top.
  12. serve immediately with a sprinkle of parsley leaves (optional).
Notes
Using Metric Kitchen Scales is the only way to measure ingredients accurately. They are easy to use, cheap and take up very little space. Click HERE for the ones I use.
Nutrition
Serving: ⅓rd Calories: 621 Fat: 45g Net Carbs: 3.7g Protein: 45g
Recipe by Queen Keto at https://queenketo.com/fast-fabulous-low-carb-british-fish-pie/