Ingredients

The following ingredients have 4 Servings
  • 450 g cooked Cauliflower Mash (Fats of Life Recipe)
  • 1 TB unsalted butter
  • 1/2 onion (peeled and finely chopped)
  • 2 cloves garlic (peeled and finely chopped)
  • 120 g baby spinach (sliced in thin strips)
  • 1/2 lemon (juice of)
  • 2 tsp Dijon mustard
  • 80 g single cream
  • 60 g sour cream
  • 90 g Cheddar cheese (grated)
  • salt and white pepper
  • 140 g smoked haddock (cut into chunks)
  • 140 g salmon (cut into chunks)
  • 140 g any white fish (cut into chunks)
  • 140 g raw King prawns
  • pink Himalayan salt
  • chopped parsley (to garnish)

Instruction

  • *This recipe uses the Fats of Life Keto Cauliflower Mash recipe. Assuming you have that cooked and staying warm, continue with the rest of the recipe:
  • Preheat the oven to 200°C (fan oven). This is 220°C for conventional ovens (or 425°F / gas mark 7).
  • Heat the butter in a large, non-stick pan and cook the onions over moderate heat until they have softened. Add the garlic and shredded baby spinach and cook until the spinach has completely wilted.
  • Deglaze the pan with the lemon juice and cook until all the moisture has evaporated, stirring regularly.
  • Remove the pan from the heat and immediately stir in the mustard, cream, sour cream and only 50g / 1.8oz of the grated Cheddar. Once the cheese has melted, tip in all the fish and prawns. Mix well and season with salt and white pepper.
  • Tip the mixture into a suitably-sized baking dish (mine was 13x20cm and 4cm deep / 5x 8-in and 1.5-in deep).
  • Spread over the warm, cooked Keto Cauliflower Mash and scatter over the remaining 40g / 1.4oz of the grated Cheddar. (Make a small hole in the mixture using a chopstick or knife to allow excess steam to escape and minimise any wateriness that may occur.)
  • Place the dish onto a baking tray (this is for your own benefit as the mixture tends to bubble over, making oven-cleaning a bit of a ball-ache) and place the tray into the oven for 20-25 minutes until the cheese is bubbling and starting to gratin.
  • Remove and allow to stand for 5 minutes before serving, Scatter with some pink Himalayan salt and chopped parsley to garnish.