A recipe that is both refined and easy to make—it's my go-to formula when I want to treat myself without spending all day in the kitchen! Perfect for impressing guests!
Ingredients
Potato Purée
-
6-7 small potatoes, cubed
-
250 g chopped cauliflower (or ½ bag of 500 g frozen cauliflower*)
-
60 ml (¼ cup) 2% milk
-
30 ml (2 tbsp) light cream cheese
-
Pinch of salt
-
Pepper, to taste
Seafood Filling
-
1 onion, chopped
-
2 garlic cloves, finely chopped
-
5 ml (1 tsp) olive oil
-
1 zucchini, chopped
-
6 cremini mushrooms, thinly sliced
-
15 ml (1 tbsp) cornstarch (or all-purpose flour)
-
125 ml (½ cup) 2% milk
-
125 ml (½ cup) reduced-sodium chicken broth
-
30 ml (2 tbsp) light cream cheese
-
300 g peeled and deveined shrimp, drained and patted dry
-
1 fillet of white fish (sole, pangasius, etc.), diced
-
225 g bay scallops (100-150 size), drained and patted dry (or ½ bag of 454 g)
-
2.5 ml (½ tsp) paprika
-
Pepper, to taste
-
30 ml (2 tbsp) Parmesan, for topping
Preparation
-
Place the potatoes in a pot and cover with cold water. Bring to a boil and simmer for 20 minutes or until the potatoes are tender. Halfway through cooking, add the cauliflower. Drain. Return to the pot and mash with milk and cream cheese. Season with salt and pepper.
-
Position the oven rack in the centre and preheat the oven to 180°C (350°F).
-
In a saucepan or large skillet, soften the onion and garlic in the oil for about 5 minutes. Add the remaining vegetables and cornstarch, stirring well. Add the milk and chicken broth, and bring to a boil, stirring continuously. Add the remaining ingredients and cook for 1 to 2 minutes on low heat. Season with pepper.
-
Transfer the seafood filling to a baking dish and top with the potato purée. Finish with parmesan and bake for 10 minutes. Broil until the cheese and potatoes are golden.
-
Serve with a green salad.
Notes
Keeps for 3 days in the fridge or 3 months in the freezer.
*I love using frozen cauliflower rice to save time here!
