Cauliflower Fish Pie

The cauliflower fish pie is a great DIY fish recipe.

Cut the cauliflower into small roses. Bring tap water to a boil. Add juice of one lemon, a tiny bit of salt and the cauliflower florets to the boiling water. Cover and simmer gently until the cauliflower is just fork tender (about 5 minutes). Drain through a sieve and collect the cooking juices in a saucepan.

Grease pie dish with a tiny bit of butter. In a small pan, melt the remaining butter. Sauté the flour without letting it brown. Remove from stove and add cooking stock in small portions, stirring constantly. Return to stove and let simmer gently for fifteen minutes, stirring intermittently.

Place cauliflower in pie dish. Shred parsley. Separate egg. Whip egg whites to egg whites.

Add sauce cream and season with pepper and nutmeg. Fold in the snow and parsley and spread over the cauliflower. Season the fish fillets with salt and pepper, cut them in two lengthwise, fold them once and put them on top in a star shape.

Roll out the puff pastry round and poke a steam hole in the center. Wet the outside of the pie dish with tap water. Place the pastry over it and smooth the edge very neatly. Cut away the remaining dough with scissors. Cut out shapes from remaining dough to taste and stick them to the top of the dough with tap water. Brush with egg yolk

Preparation Tip:

The cauliflower fish pie is best served with a fresh salad and a strong glass of white wine.

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