Quick fish and cauliflower skillet pie with horseradish

Name: Quick fish and cauliflower skillet pie with horseradish
Cook time: 1 h
Yield: 4
Cuisine: British
Ingredients: 50g unsalted butter, chopped, plus extra to brush; 500g cauliflower, cut into florets; 650g skinless ocean trout or salmon fillet, cut into 2cm pieces; 2 tbsp plain flour; ¼ cup chopped tarragon; 250g tub sour cream; ¾ cup cream; ¼ cup store-bought horseradish cream; 2 sheets frozen butter puff pastry, thawed and cut into strips 2.5cm wide

Jessica Brook

April 15, 2025

This fish pie has all the comfort of a traditional version in half the time.James Moffatt

easyTime:30 mins - 1 hourServes:4

This fish pie with chunks of cauliflower in a creamy tarragon-flecked horseradish sauce is as comforting as traditional pies but can be made in half the time. Serve it with steamed or sauteed greens, a green salad or roasted carrots.

Ingredients

50g unsalted butter, chopped, plus extra to brush
500g cauliflower, cut into florets
650g skinless ocean trout or salmon fillet, cut into 2cm pieces
2 tbsp plain flour
¼ cup chopped tarragon
250g tub sour cream
¾ cup cream
¼ cup store-bought horseradish cream
2 sheets frozen butter puff pastry, thawed and cut into strips 2.5cm wide

Method

Step 1
Preheat the oven to 200C fan-forced (220C conventional). Melt the butter in a 22cm-diameter skillet over medium heat. Add the cauliflower, season with salt and pepper, and cook for 4 minutes.
Step 2
Dust the fish fillet with flour. Add the fish, tarragon, sour cream, cream and horseradish to the skillet and season with salt and pepper. Lay the pastry strips across the skillet, overlapping slightly. Press them over the edges of the skillet and brush the top with extra butter.
Step 3
Bake for 25-30 minutes, or until pastry is golden and puffed. Serve.