1 large cauliflower into florets
2 tbsp melted butter
120ml soured cream
80g grated low fat cheddar
Grating of nutmeg
25g plain flour
4 spring onions sliced thinly
400ml semi skimmed milk
Handful of sweet corn or peas or a mixture of both
Small bunch of chopped chives
1 tsp Dijon mustard
500g mixed fish. I use king prawns, salmon, cod & smoked haddock
Steam your cauliflower until soft and drain any moisture. I Gently squeeze in a tea towel to remove excess water)
Add your butter, cream, cheese, nutmeg and season. Either mash with a potato masher or pop into a processor and blitz until smooth.
Preheat your oven to 180.
Put the butter, flour and spring onions in a pan and heat gently until the butter has melted, stirring regularly. Cook for 1 -2 mins.
Slowly whisk in your milk, bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3 – 4 minutes until thickened.
Take off the heat and stir in your mixed fish, mustard, peas/corn and chives.
Spoon into an ovenproof dish, top with your cauliflower mash and oven bake for 25 minutes.