CREAMY CAULIFLOWER AND FENNEL FISH PIE

SERVES 8

KEEP ON TRACK per serving

FAT 39G CARBS 24G PROTEIN 7G

FOR THE TOPPING 20g butter 1 onion, finely chopped 1 garlic clove, finely chopped 3 baby fennel bulbs, cubed 1 large cauliflower heads, roughly chopped ½ cup cream

FOR THE FILLING 20g butter 150g mussels in the shell, cleaned 1 onion, finely chopped 2 garlic cloves, chopped 3 baby fennel bulbs, sliced thinly 3 medium baby marrows, sliced thinly ½ cup dry white wine 1 cup double cream juice and zest of 1 lemon 800g hake, deboned and skin off handful baby spinach, washed handful fresh parsley

1. Heat a medium saucepan on medium-high heat. Place the butter into the saucepan and add the onion, garlic, fennel and cauliflower. Fry for 5 minutes until it starts to caramelise. Add the

cream. Turn down the heat to low and let the cauliflower and fennel cook for 15–20 minutes or until soft. When it’s soft, remove from the heat and purée it with a stick blender. Alternatively, you can use a food processor. Set aside until needed. 2. Heat a medium saucepan over high heat and add the butter and mussels to the saucepan. Steam the mussels for 5–7 minutes. When it is done, take the mussels out of their shells and set aside. Discard the shells. 3. In a separate frying pan, fry the onion and garlic in olive oil until soft (around 3 minutes). Add the fennel and baby marrow, fry for 5–6 minutes until soft. 4. Add the white wine and reduce by half. Add the cream, lemon zest, lemon juice and hake and simmer for 5–7 minutes until the fish is just cooked. Mix the mussels into the fish mixture with a handful of baby spinach. Season with salt and add the herbs. 5. Preheat the oven to 180˚C. Spoon the fish and mussel filling into a round 23cm ovenproof dish

and spread the cauliflower topping over with a spoon. Place some knobs of butter on top. Bake for 20–25 minutes or until the top is golden. Serve warm.