Ingredients

1.

Celeriac (celery root), raw
2 cup
2.

Cauliflower, raw
4 cup
3.

Butter, unsalted
5 tbsp
4.

Dijon mustard
1 tsp
5.

Cheddar cheese
3.5 oz
6.

Bay Leaf
1 leaf
7.

Leeks
0.5 cup
8.

Almond milk
2 cup
9.

Cod, Atlantic, cooked
250 g
10.

Haddock, smoked
250 g
11.

Salmon, sockeye (red), cooked
250 g
12.

Arrowroot Powder/ Starch
2 tsp
13.

Parsley
0.25 cup, chopped

Instructions

1.
Preheat the oven to 350F/180C. Peel and dice the celeriac into half-inch cubes. Add an inch of water to a deep pan and steam the celeriac for 20 minutes, lid on, until tender. Drain well and place back into the pan to finish steaming off any excess liquid. Add 2 tablespoons of the butter to the celeriac and roughly mash with a potato masher or pulse in a food processor. Pop the lid back on and set it aside.
2.
Cut half of the cauliflower into small florets ( about 2 cups), add an inch of water into another pan and steam until soft. Blend the cauliflower in a food processor or blender until a smooth puree. Combine the cauliflower puree to the celeriac mash and give it a mix through. Grate the cheese and add it to the mixture along with the mustard. Season with salt and pepper to taste.
3.
In a wide pan on low heat, add the leeks, the bay leaf and 2 tablespoons of butter. Gently sauté for 5 minutes. If it begins to look dry or starts to burn, add in 2 tablespoons of water and cover with the lid so it steams.
4.
Meanwhile, roughly chop the fish into 1-inch chunks. Taking care to remove any bones and skin. Place in a bowl and set aside.
5.
Dice the remaining 2 cups of cauliflower into small bite-sized florets. Once the leeks have softened, pour in the almond milk and the cauliflower florets. Add in the fish mix, cover and bring the milk to a simmer on high heat and poach the fish for 3 minutes until just cooked. Avoid overcooking as this will cause the fish to flake and lose its shape.
6.
Remove the pan from the heat and use a slotted ladle to transfer the fish into a large ovenproof dish. Discard the bay leaf. Pour the milk into a jug and set it aside. Put the pan back on the heat and add the final tablespoon of butter to melt, add the arrowroot and whisk for 30 seconds until a thick roux paste forms. Gradually pour the milk back into the pan about a quarter at a time, continually whisking, until it begins to thicken up resembling the consistency of cream. Take off the heat, roughly chop the parsley and stir it through.
7.
Pour the creamy parsley mixture over the fish pieces. Cover the pie with the cheesy celeriac and cauliflower mash. Bake in the oven for 20 minutes until the tops begin to golden. Let rest for 5 minutes before serving.