Go Back
Gluten free fish pie Dairy-free fish pie

Gluten-free and Dairy-free Fish Pie

movementandnutrition.co.uk
A traditional fish pie without the dairy and gluten, but with all the taste.
Prep Time 35 mins
Cook Time 30 mins
Course Main Course
Cuisine British
Servings 4
Calories 558 kcal

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

Edinburgh yoga teacher, kettlebell coach and nutritionist
Keyword dairy-free, fish pie, gluten-free