Christmas cauliflower and smoked cod pie with almond and leek crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish about 11 x 7 inches with a little of the butter.

2. 2

   Boil the cauliflower in water with a pinch of salt for 10 to 12 minutes, until very tender. Drain very well and let it steam off for 2 minutes to remove excess moisture.

3. 3

   Meanwhile, heat the olive oil and half of the butter in a large skillet over medium heat. Add the leek and onion and cook for 8 minutes until soft and lightly sweet. Stir in the garlic and cook 1 minute more.

4. 4

   Transfer the cauliflower to a large bowl and mash it roughly with a potato masher or fork. Add the heavy cream, eggs, Dijon mustard, nutmeg, black pepper, salt, two-thirds of the Manchego cheese, parsley, and lemon zest. Mix well.

5. 5

   Flake the smoked cod into medium pieces. Fold the leek, onion, and garlic mixture into the cauliflower mixture along with the smoked cod, mixing gently so the fish keeps some texture.

6. 6

   Spread the mixture into the greased dish and smooth the top. In a small bowl, combine the sliced almonds, breadcrumbs, the remaining Manchego cheese, and the remaining melted butter. Scatter this crust evenly over the pie.

7. 7

   Bake for 28 to 32 minutes at 200 °C / 400 °F, until the top is golden and the center looks set. If you want deeper color, broil for 2 to 3 extra minutes, watching closely.

8. 8

   Let it rest for 8 minutes before serving so the pie can set and be easier to portion.