Smoked fish pie - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
serves 2 - 3
| 275 |
g |
smoked cod fillet |
| 275 |
g |
haddock fillet |
| 100 |
g |
prawns |
| 100 |
g |
mushrooms, sliced |
| 400 |
ml |
semi-skimmed milk |
| 75 |
g |
goats cheddar, grated |
| 2 |
tbsp |
cornflour |
| 1 |
tsp |
wheat free/gluten free english mustard |
|
|
freshly ground black pepper |
|
|
mashed potato (with no milk added just margerine or butter & seasoning) |
preheat oven: 200°C, 400°F, Gas 6
| 1. |
Put the uncooked cod and haddock into a saucepan and cover with the milk. Bring to the boil then
gently simmer for 15 minutes until the fish flakes easily. When cooked remove the fish with a
slotted spoon and put aside to cool slightly, reserve the fish flavoured milk.
|
| |
| 2. |
In a saucepan using 2-3 tablespoons of the reserved milk, mix the cornflour until smooth. Gently
heat and slowly add approximately ¾ of the milk, stirring continously to keep the sauce smooth.
When thickened add the cheese, mustard and freshly ground black pepper and stir thoroughly.
|
| |
| 3. |
Remove the fish from it's skin by gently taking flakes of flesh, and removing any bones. Put
into a bowl, add the prawns and gently mix together. Place the mixture into an ovenproof dish.
|
| |
| 4. |
Sprinkle the mushrooms over the top of the fish, then cover generously with the cheese sauce.
|
| |
| 5. |
Spread the mashed potato over the top, making sure the potato seals to the edges of the dish,
and then using a fork rake the top of the potato to help it go crispy.
|
| |
| 6. |
Bake on the top shelf for 35-40 minutes if using a deep dish, or 30 minutes if using a shallow dish.
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| |
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