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prep time
20 min
cook time
15 min
ready time
35 min
Keto Fish Pie
A classic British dish, the fish pie can be made with any variety of seafood. This version is made with a combination of white fish and salmon. The fish is topped with a lovely cream sauce simmered with dijon mustard, asparagus, Roma tomatoes, red onion, and carrots. The sauce is brightened with lemon juice and fresh parsley. The entire dish is topped with creamed cauliflower and baked to golden brown perfection. If you are not familiar with fish pie, you will love this Keto fish recipe!
What other vegetables can I use?
Any low carb vegetable that does not release too much water can work in this dish if chopped into a small dice. Feel free to use kale, baby spinach, celery, and broccoli florets.
Why is the xanthan gum needed?
The creamed cauliflower on top of the dish tends to water out during the baking process. The xanthan gum helps to tighten the sauce before the baking process to account for the extra water from the cauliflower.
What can I use if I am avoiding dairy?
There are some alternative non-dairy heavy cream products on the market; you can substitute for the cream in a 1:1 ratio.
Serving suggestions
Serve fish pie with dark green vegetables like Keto Buttered Kale with Anchovies and Capers https://www.carbmanager.com/recipe/keto-buttered-kale-with-anchovies-and-capers.
Net Carbs
6 g
Fiber
3.5 g
Total Carbs
9.2 g
Protein
20.1 g
Fats
41.4 g
480 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Salmon, Atlantic, farmed, cooked
8 oz
Mild Flavor Swai Fillets
2 fillet
Coarse Kosher Salt by Morton
¼ tsp
Black Pepper
⅛ teaspoon
Parsley
⅓ cup, chopped
Avocado Oil
2 tablespoon
Carrots
1 medium - 6" to 7" long
Red Onion
¼ large
Asparagus
10 medium - spear - 5 1/4" to 7" long
Roma Tomato
1 roma
Coarse Kosher Salt by Morton
¼ tsp
Heavy Cream
1 cup
Baking Aids Xanthan Gum by Bob's Red Mill
¼ teaspoon
Lemon
½ medium - 2 1/8" diameter
Dijon Mustard
2 teaspoon
Cauliflower
1 pound
Heavy Cream
1 cup
Coarse Kosher Salt by Morton
¼ tsp
Recipe Steps
steps 7
35 min
Step 1
Preheat the oven to 400 F. Slice the fish into 1” pieces and place at the bottom of a 1 ½ quart casserole dish. Top the fish with ¼ tsp kosher salt, ⅛ tsp pepper and chopped parsley. Set this aside.Step 2
Prepare the vegetables for the saute pan. Trim the bottom of the asparagus and cut the spears into 1” pieces. Dice the carrot into small pieces. Slice the flesh off the roma tomatoes and discard the seeds. Dice the tomatoes into a small dice. Chop the red onion into a small dice. Place a large saute pan over medium high heat. Add the avocado oil and swirl the pan. Add the onions and carrots and cook for 1 minute stirring occasionally. Add the asparagus and tomatoes and cook for another minute or so. Season with ¼ tsp kosher salt and stir.Step 3
Add 1 cup of heavy cream and the dijon mustard. Stir well and allow to simmer for 1-2 minutes. Sprinkle over the xanthan gum and stir until thickened.Step 4
Pour the cream sauce over the fish in the casserole dish. Spread it evenly over the fish and poke it slightly to allow the cream sauce to run around the fish.Step 5
Bring a large pot of water to a boil and add the cauliflower florets. Cook until softened about 3-4 minutes. Drain well and place in a medium sized bowl with the remaining cream and salt.Step 6
Puree with a stick blender or place in a blender until creamy.Step 7
Top the casserole with creamed cauliflower and bake for 30 minutes or until the casserole is bubbling and the top is nicely browned. Allow to cool slightly before serving.
Comments
Bellabeau62 3 years ago
Nice fish pie but far to creamy for me. I will try less cream next time.
TexasGal 4 years ago
I wasn’t that excited about a fish pie, but I’m trying to eat more fish. This fish pie is really delicious! It lost one star because the prep is more complex and time consuming than I like.
Violet 4 years ago
Yummy