Directions

1. Oven 170C - 180C - this dish reheats beautifully in the microwave, but in the oven, it's best to cook on a slightly lower heat for longer.  so the cream doesn't curdle

Mash part 1

1. I like to steam my cauliflower, but boiling is fine too

2. Chop up your cauliflower into rough chunks and add to boiling water, or to your steamer.  Cook until fully cooked and tender

Meanwhile the filling

1. Add to your non stick saucepan, milk and cream

2. Add to the milk and cream, all your fish - leave in large fish pieces, as you don't want this to flake up too early. 

3. You are now going to poach the fish. Bring to boil and then turn down to a gentle simmer until cooked.

4. Once the fish is cooked, gentle pull out the fish and leave to one side

5. Grease a large baking dish, or various sizes, enough for 6 people

6. Gently break up the fish and completely line the baking dish, nicely mixing up the different fishes

Leeks

1. In a frying pan or small saucepan, melt the butter and fry off the leeks until cooked but not browned

2. Now spread completely across the top of the fish

Boiled Eggs

1. Roughly chop into chunky chunks and evenly spread across the top of the leeks 

Back to the sauce

1. In the pan with the double cream and milk sauce, add cream cheese, grated mozzarella, Dijon mustard, garlic powder, lemon zest & seasoning and mix well

2. Poor over the top of the fish, leaks and eggs, completely covering everything 

The Mash

1. Once the Cauliflower is completely cooked, add all the mash ingredients (cream cheese, mayonnaise and seasoning ) to a food processor.  

2. Whiz up until it's super smooth

3. Put small dollops across the top of the pie filling.  Then evenly spread across the top

4. I very thinly sliced the lemon, and put on top of the mash.  As it cooks, it goes lovely and crispy and when you bite into these, you get a lovely crispy lemon

And finally

1. Pop in the oven, for approx 30 minutes

2. Once cooked sprinkle with your remainder chopped parsley