FISHERMANS PIE

FISHERMAN'S PIE
1 tablespoon butter
1 leek, sliced, about 3 ounces
4 ounces fresh mushrooms, sliced
Cream of Mushroom Soup, see recipe below
1 pound cooked fish, broken into bite-size pieces
4 ounces small scallops, cooked
8 ounce package frozen cooked salad shrimp, thawed
2 tablespoons fresh parsley, chopped
1 batch Mashed Cauliflower, see recipe below
Paprika

In a medium skillet, saut?the leeks and sliced mushrooms until tender; remove them from the pan and set aside while preparing the soup in the same skillet. Very gently stir the leek mixture, fish, shrimp, scallops and parsley into the soup. Try not to break up the fish too much. Adjust the seasoning with salt and pepper, if needed. Divide between 5 greased ramekins (see my comments below). Spread some of the mashed cauliflower over each ramekin. Dust the tops with paprika. Bake at 350?about 20 minutes until hot and bubbly.

Makes 5 servings
Do not freeze

CREAM OF MUSHROOM SOUP
4 ounces fresh mushrooms, chopped
1 stalk celery, chopped
2 tablespoons onion, chopped, about 1 ounce
2 tablespoons butter
1/2 teaspoon xanthan gum
1/2 cup chicken broth
3/4 cup heavy cream
1 tablespoon dry white wine
Salt and pepper, to taste

Saut?the mushrooms, celery and onion in the butter until soft. Sprinkle the xanthan gum over the mushrooms then stir in well. Add the broth and cream. Bring to a boil, then turn down the heat a bit and cook until slightly thickened, stirring frequently and watching closely so it doesn't boil over. Stir in the wine and adjust the seasonings to taste.

MASHED CAULIFLOWER
1 small fresh cauliflower, about 16 ounces
1 tablespoon water
1 tablespoon butter
1 tablespoon heavy cream
Salt and pepper, to taste

Chop the cauliflower into small pieces and place in a large covered casserole dish. Add 1 tablespoon water; cover and microwave on HIGH 5 minutes. Stir and cook another 5 minutes. Let stand covered 5 minutes; drain briefly. Place in a food processor along with the butter and heavy cream. Process until smooth and creamy, scraping down the sides of the processor occasionally. Season to taste with salt and pepper.

Per Serving: 416 Calories; 27g Fat; 35g Protein; 10g Carbohydrate; 4g Dietary Fiber; 6g Net Carbs

This is based on a dish that I enjoyed in a pub in England. Of course they used real mashed potatoes but mashed cauliflower is even better. I think that they used a combination of salmon and cod but any kind fish would work. I used tilapia. Be sure to season the fish when you cook it. The wine was a last minute addition but it made a big difference. It seemed like it needed something and the wine was just the thing. I only have 2 oval ramekins so I put the remaining mixture in a small casserole. You could bake the whole thing in a shallow casserole dish if you like.

This dish is a little complicated and involves several steps. I suggest having everything prepped before you start cooking. Since everything gets reheated in the oven at the end, you could make everything but the mushroom soup mixture ahead of time. I do suggest that the ingredients be at room temperature rather than cold from the fridge or add another 10 minutes to the baking time. This could be made without the xanthan gum but you'll have to reduce the mushroom soup until it is thick enough. If you do that, you won't end up with quite as much sauce and there would be more chance of the sauce breaking when you reheat any leftovers later.

So that you can see what the seafood filling looks like, I also took this photo (click to see a close-up):

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