IN SEASON
RAINBOW FISH PIE Serves 4-6
4 eggs (optional)
From land to sea, the humble pie has no limits...
Foolproof Fish Pies
300g sweet potatoes, peeled and cut into chunks 50g coconut oil 200ml milk 2 bay leaves
500g assorted fish, such as cod, haddock and salmon 100g raw prawns, peeled and deveined 40g gluten-free flour 2 tsp curry powder Bunch of parsley, leaves chopped finely Salt
Black peppercorns
1 Preheat the oven to 180C/gas 4. Place the eggs, if using, in a saucepan with cold water just covering them, then bring back to the boil, turn down to a gentle simmer and cook for 10 mins. Drain and rinse under cold water. Shell and finely chop.
2 Meanwhile, put the sweet potatoes in a steamer, and steam for 30 mins or until soft. Mash with 10g of the coconut oil, and salt and pepper to taste.
3 While the potatoes are cooking, warm the milk in a heavy-based saucepan. Add the bay leaves and, working in batches of similar sized pieces, the fish and prawns. Cover and cook for 6 mins for fillets and 4 mins for prawns, until cooked. Remove to a dish using a slotted spoon.
4 When cool enough to handle, remove the skin and bones from the fish, break up any fillets into smaller pieces and place in a large mixing bowl. Add the chopped egg, if using. Strain the cooking liquid into a measuring jug and top up with milk if necessary to give 500ml.
5 Melt the remaining coconut oil in a pan over a medium heat, add the flour and 500ml cooking liquid and cook for 8 mins, stirring continuously with a whisk, until the sauce starts to thicken. Continue to stir for a further 2 mins.
6 Season to taste, add the curry powder or turmeric, if using, and the parsley, and stir to mix. Stir the sauce gently into the fish and pour the mixture into an ovenproof dish.
7 Spread the sweet potato mash over the fish and cook in the oven for 35 mins. Serve with crushed garlic peas.
Coconut Oil: Nature’s Perfect Ingredient by Lucy Bee, published by Quadrille Publishing Ltd.
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