Smoked Haddock Bake (Banting friendly)
Summer might be on her way but that doesn’t deter from making delicious oven bakes or comfort food as I like to refer to. This dish which I’ve adapted from an original recipe (cannot remember the source) is in my opinion one of those dishes served in a bowl and enjoyed watching your favourite TV series or movie.
Because people today are becoming more food savvy by watching what they eat; cutting out sugar and bad carbohydrates, I’ve changed this recipe and adapted it to a banting friendly meal. It’s totally delicious and so simple and quick to make.
If you don’t enjoy caulimash, you can change and use potato mash instead
You will need:
25g coconut oil
1 medium size onion (chopped)
3 spring onions (thinly sliced)
½ cup of finely chopped parsley
2 cloves of garlic (crushed)
2 Carrots (grated)
20ml Dijon mustard
1 tin coconut cream
1 x 250g bag of washed and chopped up spinach
1 x 500g box of smoked Haddock
1 Head of cauliflower (chopped into small florets)
85g Mascarpone Cream
2 tablespoons unsalted butter
Instructions for Haddock Bake
In a heavy based saucepan, melt the butter and coconut oil together on a medium stove. Add the onion, spring onions and carrots. Saute till onions are transparent. Add the garlic and parsley and turn the heat down to low (you don’t want the garlic to burn). Add the coconut cream and Dijon mustard combing all the ingredients evenly. Layer the smoked Haddock steaks on top of the cream mixture and the spinach on top of the fish. Place the lid on the saucepan and allow the fish and spinach to steam on low for about 5 – 10 minutes or until the spinach is wilted. Once done, take a fork and break up the fish, stirring around until the spinach and fish are evenly distributed.
Instructions for Caulimash:
Fill a medium pot ¼ of the way with water. Bring to the boil and add the cauliflower florets. Boil for about 10 minutes or until the florets are soft. Remove from the water and drain.
Place cauliflower, cheese and butter in a blender and blitz until smooth and creamy.
Place the Haddock mixture in a casserole dish and cover with the caulimash. Grill in oven till done.