75g cauliflower, cut into small florets
50g broccoli, cut into small florets
75g potato, grated
75g sweet potato, grated
1½ cups skim milk
1 bay leaf
1 clove garlic
½ stalk celery with leaves, roughly chopped
½ tsp dried thyme
300g smoked cod, cut into 4 pieces (available in seafood section of supermarkets)
2 tbs cornflour, blended with 2 tbs milk
50g grated parmesan
lemon pepper seasoning
Preheat oven to 200°C and spray 2 small pie pans with oil spray. Set aside.
Place cauliflower and broccoli in a bowl, cover with boiling water and cling wrap and set aside. Place grated potato in a strainer and rinse until water runs clear to remove the excess starch. Drain well, wrap in a tea towel and squeeze to remove as much moisture as possible. Set aside.
Combine milk, bay leaf, garlic, celery and thyme in a medium–sized saucepan over low heat and simmer for 10 minutes to allow flavours to infuse. Add fish and return to a simmer to poach for 5 minutes.
Remove fish from pan and when cooled slightly, peel and discard the skin. Meanwhile, remove seasonings from the milk. Stir in the blended cornflour into pan and continue stirring over low heat for 5 minutes or until sauce thickens.
Drain the cauliflower and broccoli. Add the flaked fish and vegetables to the sauce stirring gently to combine. Spoon into prepared pie pans.
To make the rosti topping, mix grated potato with parmesan and spread on top of each pie. Sprinkle with lemon pepper. Place pies on an oven tray and bake on top shelf for 35–40 minutes. If the rosti topping hasn’t browned, place under a hot grill for a few minutes.
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