Who can resist a creamy Fisherman’s Pie? In this blog I am going to share with you my low-carb version of a traditional British Fisherman’s Pie. Coming in at only 6 net g carbs per portion.
Traditionally the top crust layer would be mashed potato but for this version I am going to use Celeriac. You will be pleasantly surprised how much the nutty flavour of the celeriac compliments the fish flavours. In a Fisherman’s Pie it is preferable to use fish with bold flavours such as cod, salmon and smoked haddock.
If you have not used celeriac before then you have missed a treat. I love it and often use it as a potato substitute. To prepare it just cut off the bottom and the top so you have a flat surface to work with. Then take your knife along the inside and follow the skin down from top to bottom. As you cut into the shapes required for your recipe, you can cut out the brown root bits. Treat as potatoes, although Celeriac browns pretty quickly so keep in water to prevent this. Celeriac makes an amazing alternative Potato Dauphinois – see my recipe here. Celeriac is not available all year around but is seasonal during the winter months in the UK, so make good use of it whilst it is around.
A low carb version of a traditional Fisherman;s Pie.
- 1 Celeriac
- 25 gm Butter
- 400 gm Mixed fish fillet such as cod, salmon and smoked haddock
- 200 gm Cooked prawns
- 2 Hard boiled eggs
- 100 ml Full fat milk
- 100 ml Double cream
- 100 gm Grated cheddar cheese
Prepare Celeriac topping
Prepare Celeriac by removing skin and cutting into roughly 3 cm pieces. Place in a saucepan of water, boil until soft (about 15 minutes).
Drain off water and mash with butter and a pinch of salt to taste. Set aside .
Prepare the Fish Sauce
In a shallow pan (a frying pan is perfect for this stage), lay the fish (excluding prawns) evenly. Pour over the milk - this should bring it about half way up the fish; bring to the boil and then simmer for about 5 minutes. Turn fish over and cook for a further 2 minutes or until fish is just cooked.
Remove fish with a slotted spoon, placing into a colander so all the juices can completely drain away as you want the fish to be relatively dry when you assemble the pie.
Add the cream and 75 gm cheese to the milk in the pan and heat slowly until the cheese has melted. Add a pinch of grated nutmeg (optional). Season with salt. Mix thoroughly and remove from the heat
Pre-heat oven 180C or Gas 5.
Lay the cooked fish in an oven proof casserole dish - 12 x 9 inch approx as a guide.
Slice the hard boiled eggs and lay evenly across the fish.
Sprinkle the prawns across the fish and eggs and make sure that your mixture is an even depth across the dish.
Pour over the cheese sauce until it settles just below the final level of the ingredients - do not over pour otherwise your mash will be difficult to spread over the top. If you have some over, reheat and serve as a cheese sauce side.
Spread the Celeriac mash all over the top of the fish mixture and “fluff” wit a fork. Sprinkle the rest of the cheese across the top.
Bake on 180C or Gas 5 for 25 minutes.
Serve with Petit Pois.
Nutrients per portion (not including Petit Pois)
Fat. 28 g
Carbs. 6 net g
Protien. 32 g