Fish pie

By Drum Digital
27 January 2015

This Banting fish pie uses snoek for its great flavour, but you can use any other strong-flavoured fish.


Preparation: 15 min

Cooking: 45 min

500 g snoek, skinned

125 ml (½ c) dry white wine

1 bay leaf

2 peppercorns


20 g (2 T) butter

30 ml (2 T) flour

250 ml (1 c) warm milk

salt and pepper


750 g cauliflower florets

60 ml (4 T) cream

60 ml (4 T) milk

60 g butter

salt and pepper

Preheat oven to 180 °C.

1. FISH Gently poach the fish in the wine with the bay leaf and peppercorns for 5 minutes or until just cooked.

2. Strain and reserve 125 ml (½ c) cooking liquid.

3. Flake the fish carefully and remove the bones.

4. SAUCE Melt the butter in a small saucepan, whisk in the flour until smooth and remove from the heat. Gradually whisk in the strained liquid and warm milk and cook until thickened. Season with salt and pepper.

6. TOPPING Boil the cauliflower until tender and drain. Add the cream, milk and butter. Heat through, place in a bowl and mash the mixture. Season with salt and pepper.

7. To finish, mix the fish and sauce and place in an oven dish. Top with the mashed cauliflower and bake for 30 minutes or until golden brown.

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