Vegan Fishermans Pie

Summary

Prep Time	30 mins
Cook Time	55 mins
Total Time	1 hr 25 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

For the vegetables:

For the sauce:

For the potatoes:

Instructions

For the fish fillet, peel the aubergine and cut into thick strips. Halve the strips lengthways. Tear the nori sheet into small pieces. Heat water in a saucepan and add salt, smoked salt, nori cutlets and herring seasoning. Simmer the aubergine in the stock for approx. 15 minutes until soft.
Wash, clean and peel the vegetables. Dice the carrot and onion. Cut the leek into thin slices. Heat the oil in a pan and sauté the vegetables. Season to taste with the spices. Steam the vegetables until done and set aside.
Preheat the oven to 180 degrees. For the mashed potatoes, peel the potatoes, cut them into small pieces and cook them in salted water with the garlic.
Put the aubergine with the algae in a baking dish using a slotted spoon. Mix 80 ml of the stock with soy milk, corn starch and spices and heat in a saucepan. Simmer for a few minutes, stirring, until the sauce has thickened. Add the capers to the sauce and spread over the aubergines. Put the vegetables on the sauce.
When the potatoes are done, drain most of the water and mash it. Season the puree with the spices, spread on the vegetables and smooth out. Bake the casserole for about 35 minutes.

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