Gluten Free Dairy Free Salmon and Prawn Pie

2013-05-28 20.06.35 2013-05-28 20.06.40 2013-05-28 20.06.47 2013-05-28 20.06.51 2013-05-28 20.06.57 2013-05-28 20.07.01 2013-05-28 20.07.04 DSC00053 DSC00054

I hope this looks yummy because it tasted it. I try to take pictures of the food already cut into to show what the inside looks like.

Gluten Free and Dairy Free Salmon and Prawn Fish Pie

Ingredients –

500g/11lb 2oz Salmon Fillets
700ml/1 1/2 pints of Fish Stock or Vegetable Stock made from gluten, yeast and dairy free stock powder (I use Vegetable Knorr Stock cubes that are suitable for Gluten free, Lactose Free, Vegetarians and Vegans with a variety of different stocks)
1kg/2lb 4oz Potatoes, peeled and cut into large chunks
4 tablespoons Almond Milk (or another milk of choice, it suggests sugar free Soy Milk)
1 Egg, beaten
50g/2oz Vegan Butter
250g/9oz Cooked, Peeled King Prawns
1 recipe quantity Béchamel Sauce
Ground Pepper

To make the Béchamel Sauce –

Makes about 650ml/22fl oz/2 1/2 cups.

1. Place 175ml/6fl oz of almond milk, 1 chopped onion, 1/2 chopped leek into a saucepan. Bring to the boil, then turn the heat down, cover with a lid and leave to simmer for 3-4 minutes. Remove from the heat and leave to infuse for about 20 minutes.

2. Melt 50g/2oz vegan butter in a heavy-based saucepan over a low heat. Stir in 40g/1 3/4 oz of gluten free flour and 40g/ 1 3/4 oz of gluten free rice flour. Remove the pan from the heat.

3. Gradually stir in 450ml/3/4 pint of vegetable stock, or stock made with gluten, dairy, yeast and dairy free stock powder, then the infused milk stirring all the time.

4. Return the pan to the heat and bring to the boil, stirring continuously as it thickens. It goes lumpy, beat with a whisk until it is smooth again.

5. Once the sauce has boiled, turn the heat down and let it simmer very gently for 10 minutes. Stir frequently to prevent it sticking to the pan. Stir in another 1/2-1 cups of stock to make a smooth sauce that is thick, but still runny. Season lightly with ground black pepper.

 

To make the fish pie –

1. Place the salmon in a large, heavy-based saucepan, add the fish or vegetable stock and bring to the boil over a medium heat. Turn the heat down, cover with a lid and leave to simmer 8 minutes until the fish is cooked through. Remove from the pan using a slotted spoon and leave to cool. Reserve the cooking liquid.

2. Meanwhile, preheat the oven to 200 oC/400 oF/Gas mark 6. Put the potatoes in a large saucepan and cover with cold water. Place over a high heat, bring to the boil, then turn the heat down, cover with a lid and leave to simmer for 15-20 minutes until tender. Drain, stir in 4 tablespoons of the reserved fish cooking liquid, the milk of choice, egg and vegan butter and season lightly with pepper. Mash until well blended and smooth, using a hand-held electric blender if you want a very smooth result, I used a hand held non-electric masher.

3. When the salmon has cooled enough to handle, remove and discard the skin and any brown meat. Break into large, bite sized chunks and arrange in the bottom of a 2.5 litre/4 pint oven proof dish. Place the prawns on top and pour the béchamel sauce over to cover the fish.

4. Spoon the mashed potato over, spreading it evenly. Bake in a hot oven for 35-40 minutes until the top is golden, then take it out of the oven to serve, you can serve it with vegetables if you wish.

 

I got this recipe from a wonderful book called The Best Gluten Free, Wheat Free & Dairy Free Recipes by Grace Cheetham

The Best Gluten-Free, Wheat-free & Dairy-free Recipes

 

Which leads to a link where the book can be bought.

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