Gluten-free and Dairy-free Fish Pie
A traditional fish pie without the dairy and gluten, but with all the taste.
Ingredients
Topping
- 500 gram peeled potatoes
- 2 tbsp extra virgin olive oil
- salt
- pepper
Filling
- Fish veloute
- Poached seafood
- 200 gram Cooked frozen peas
- 2 9 minute boiled eggs
Fish Veloute
- 35 ml extra virgin olive oil
- 45 gram wholemeal buckwheat flour
- fish stock (your poaching liqueur)
Poached Seafood
- 500 gram seafood (your custom mix of salmon, white fish, shellfish etc)
- 500 ml cold water
Instructions
Potato Topping
- Use the time while your potatoes are cooking to prepare the filling for the pie
- Cut the peeled potatoes into large even chunks
- Cover in cold salted water, bring to the boil and simmer until cooked (25mins approximately)
- Drain and return the pan to the heat for a few minutes to steam dry the potatoes
- Add the olive oil and mash
- Check and adjust the seasoning to taste
- Evenly spread the hot potato over the fish pie mix without compacting it.
Poaching the seafood
- Cover the seafood with the cold water
- Bring the water to the boil then turn it off
- Leave to stand for 5 minutes
- Drain the seafood and cover it to prevent it drying as it cools
- Keep the poaching liqueur to make the veloute
Fish veloute
- Add the olive oil and buckwheat flour to a pan with a heavy base
- Cook for 5 minutes over a low heat, stirring regularly, to make your roux
- Don't allow the roux to colour
- When ready, the roux will have a slightly sandy texture
- Add the warm poaching liqueur bit by bit to the roux (roughly 1/4 of a cup at a time)
- To prevent lumps in your veloute, thoroughly mix each addition of liqueur into the roux with a wooden spoon before adding more
- Initially, the roux will swell and appear to form a heavy dough-like mix. As you continue to add liqueur it will eventually loosen and form a thick sauce
- Season with salt and pepper to taste
- Strain your veloute for lumps, just in case :-)
Assembling the pie
- Flake any large pieces of fish in your poached seafood mix
- Gently mix the seafood and cooked peas into your veloute
- Add the mix to your baking dish
- Quarter the eggs and press the pieces, yolk side down, into the surface of the pie filling
- Cover the filling with mashed potato - don't compact the potato. The looser the mash the crustier your topping will be after baking
Cooking
- Bake in a pre-heated oven at 200°C or until the filling is piping hot and the topping has browned
Notes
