One of the best loved comfort foods in the UK, creamy and filling it is a stable in most of our lives.
This low carb version stops the cravings and stills tastes as good as the original, with a little bit of wine thrown in for all those missing a glass or two.
Ingredients
- 1 onion chopped
- 2 garlic cloves chopped
- 1 cup (250ml) dry white wine
- 1 cup (250ml) double/heavy cream
- 3 medium zucchini/courgettes grated
- grated lemon zest from 1 unwaxed lemon
- handful of fresh parsley and chives chopped
- 800 g hake and/or cod fillets
- 1 very large or 2 smaller cauliflower heads
- 3 tbsp melted butter
- 1/2 cup (125ml) soured cream or cream cheese
- 1 cup (125g) grated cheddar
- 1 tbsp chopped chives
- grated nutmeg
- salt to taste
Method
Preheat oven to 200 Celsius/390 Fahrenheit
Separate the cauliflower into florets and steam or boil until soft. Drain well!!!!!
Add the softened butter, soured cream, cheddar, chives, some freshly grated nutmeg and salt and mash or whizz in a food processor until smooth
In a separate frying pan, fry the onions and garlic in olive oil until soft, around 3 minutes.
Add the white wine and reduce by half.
Add the courgettes, cream, lemon zest and herbs and simmer for 5 minutes.
Season with salt.
Put the fish fillets in a casserole dish and pour over the sauce.
Spread the cauliflower mash on top and run a fork over the top to make lines.
Bake for 40 minutes or until the top is browned
Sprinkle with some fresh parsley and serve
- Serves: 6
- Cooking Time: 1 Hour