Preparation Time: 1 hour 20 minutes
Servings: 6

Ingredients :

1 red onion, chopped.
2 salmon fillets, skinless and cut into medium pieces
2 mackerel fillets, skinless and cut into medium pieces
3 haddock fillets and cut into medium pieces
2 bay leaves
1/4 cup ghee+ 2 tablespoons ghee
1 cauliflower head, florets separated
4 eggs
4 cloves
1 cup whipping cream
1/2 cup water
A pinch of nutmeg, ground
1 teaspoon Dijon mustard
1 cup cheddar cheese, shredded+ 1/2 cup cheddar cheese, shredded
Some chopped parsley
Salt and black pepper to the taste.
4 tablespoons chives, chopped.

Directions :

1. Put some water in а pan, add some salt, bring to а boil over medium heat; add eggs, , cook them for 10 minutes, take off heat; drain, leave them to cool down, peel and cut them into quarters
2. Put water in another pot, bring to а boil, add cauliflower florets, cook for 10 minutes, drain them, transfer to your blender, add 1/4 cup ghee, pulse well and transfer to а bowl.
3. Put cream and 1/2 cup water in а pan, add fish, toss to coat and heat up over medium heat.
4. Add onion, cloves and bay leaves, bring to а boil, reduce heat and simmer for 10 minutes
5. Take off heat; transfer fish to а baking dish and leave aside
6. return pan with fish sauce to heat; add nutmeg; stir and cook for 5 minutes
7. Take off heat; discard cloves and bay leaves, add 1 cup cheddar cheese and 2 tablespoons ghee and stir well.
8. Place egg quarters on top of the fish in the baking dish.
9. Add cream and cheese sauce over them, top with cauliflower mash, sprinkle the rest of the cheddar cheese, chives and parsley, introduce in the oven at 400 degrees F for 30 minutes
10. Leave the pie to cool down а bit before slicing and serving.
Nutrition Values: Calories: 300; Fat: 45; Fiber: 3; Carbs: 5; Protein: 26