Smoked haddock pie with cauliflower mash

INGREDIENTS For the cauliflower mash 1 large head of cauliflower; cut into florets 250ml cream A pinch of salt For the filling: 30ml olive oil 2 large leeks; washed and finely sliced (white and light green parts only) 1 fennel bulb; washed and finely sliced 1 cup of cream 600g smoked haddock fillets; cut into bite-size cubes Salt and pepper to taste 90g baby spinach 20g chives; chopped for garnish

METHOD: For the cauliflower mash, place the florets, cream and salt in a medium-size pot and bring to a simmer. Cover partially with a lid and simmer over very low heat until soft (+/- 10 minutes). Remove from heat.

Remove florets with a slotted spoon, keeping the cream aside for the filling. Process florets in a food processor or blender to a smooth pulp (or use a manual potato masher). Adjust seasoning if necessary, then set aside. Preheat oven to 220°C. In a large pan heat olive oil and fry leeks and fennel over medium heat until soft and translucent (don’t fry until brown). Add reserved cauliflower cooking cream, fresh cream and haddock cubes, then cover and bring to a boil.

Reduce heat to a simmer, and then cook until the fish is just opaque, stirring carefully not to break up cubes (about 8 minutes). Taste the filling and add salt and pepper if necessary. Remove from the heat and stir through baby spinach.

Transfer the filling mixture into a medium size ovenproof dish, and then cover with cauliflower mash. Bake for 15 minutes at 220°C until just lightly golden on the edges, then serve at once with chopped chives. TIPS Smoked haddock is normally quite salty already, so you might not need extra salt for the filling. Remember to taste first before adding salt.

You can also top this pie with mashed potatoes instead of cauliflower, with crusty bread to mop up the sauce.