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Friday, 8 April 2016

Individual Fish Pies : Low in Carbs and Dairy Free


When I saw this lovely recipe idea from Amelia Freer, yes, I thought it's a low carb winner. I love the fact that you can serve this great tasting food in individual dishes and to add colour just sprinkle on some chopped fresh parsley.
Serve simply with some steamed broccoli, spinach, or rainbow chard. As the recipe uses coconut milk and coconut butter, it is also a dairy-free alternative to your usual cream and cheese-laden fish pies.

I do hope you may give this recipe idea a try soon. You will see the recipe does include a splash of wine, which is optional, but I would use a splash of white wine in mine and serve the remainder (nicely chilled) with the meal ... but the choice is yours dear reader.

Ingredients:
Serves Four
( 8.1g carbohydrate per serving)
400ml coconut milk
1 tbsp garlic-infused oil
Juice and zest of 1 lemon
2 bay leaves
300g cod fillets (approx 2 small fillets)
300g undyed smoked haddock
A splash of white wine (optional)
1 large celeriac, peeled and chopped into equal-sized chunks
2 sprigs of fresh thyme, leaves only
1½ tbsp unflavoured coconut butter
150g raw king prawns
3 spring onions (scallions), green parts only, thinly sliced
A small handful of fresh chives, chopped
1 tbsp fresh parsley, chopped, to serve

Method:
1. Put the coconut milk, garlic oil, lemon juice and zest and bay leaves into a large, deep pan. Add the cod and haddock and bring to a gentle simmer. Poach the fish for approximately 10 minutes until the flesh flakes easily.
2. Remove the fillets and set aside. Add the wine (if using) to the poaching liquid, season to taste with salt and pepper, and leave to simmer over a low heat while you make the celeriac mash.
3. Preheat the oven to 200°C/gas mark 6. Put the celeriac into a pan of boiling water and boil with the thyme leaves until tender. Drain and mash with the coconut butter, and season with salt and pepper.
4. Flake the fish and divide between four individual ovenproof dishes. Add the prawns, spring onion (scallions) and chives to each pot and pour over a quarter of the poaching liquid – it should have thickened slightly by now. Top with celeriac mash and bake for 40–50 minutes, or until the pies are golden on top.
5. Scatter with chopped fresh parsley and serve with steamed greens such as broccoli, spinach, peas or rainbow chard.

Original idea from here


Make sure the table is ready and tuck into some good tasting food.

Bon Appetit

All the best Jan

18 comments:

Tom said...

one to try

a writing place said...

Looks good!!!

Gentle hugs,
Tessa

Debbie said...

YuM!!! we don't drink wine and i never know what to buy at the liquor store when a recipe calls for wine. i want to add it, but there are so many to choose from. and those small bottles for cooking, i wonder if they are sufficient?? this does sound good, with a side green vegetable as you suggested. i know i would eat better, if someone prepared my meals. are you interested?? hehehe xo

Linda Kay said...

A fish dish sounds awesome today!

Margaret-whiteangel said...

Gosh, they do look good. Now I'm hungry at bedtime :)

Lowcarb team member said...

Hi Tom ... yes, this is certainly a good one to try, I'm sure you will enjoy it.
Enjoy your day

All the best Jan

Lowcarb team member said...

Hello Tessa ...looks good and tastes good.
Happy Friday Wishes

All the best Jan

Lowcarb team member said...

Hi Debbie ... yes, for those who may not drink wine those small bottles of wine can certainly be used for cooking, they normally have a screw cap so it should keep for another recipe. Being some-one who enjoys a glass of wine, mine would be poured and enjoyed! LOL!
Should I ever visit your part of the world I would love to prepare and cook you a meal!
Enjoy your Friday

All the best Jan

Lowcarb team member said...

Hello Linda ... fish and Friday, they just go so nicely together don't they.
Hope you are having a lovely Friday

All the best Jan

Lowcarb team member said...

Hi Margaret ... yes, it's bed-time for you down-under. Hope you sleep well and get to try out this dish another day.
Have a great weekend

All the best Jan

Denise inVA said...

This sounds marvelous Jan. Thanks for another delicious and healthy recipe.

Lowcarb team member said...

Hello Denise ... yes, this is certainly a different take on what is a good favourite to many, the fish pie. It makes such a change using coconut milk and one of my absolute low carb favourites celeriac.
Enjoy your Friday

All the best Jan

Bob Bushell said...

It is something worth living in, fantastic.

Lowcarb team member said...

Hi Bob ... yes this fish dish is fantastic
Hope your Friday has been a good one, enjoy the forthcoming weekend

All the best Jan

Things and Thoughts said...

I always appreciate good recipes Jan and you are giving us so many!!!
Happy weekend dear friend!
Olympia

Lowcarb team member said...

Hello Olympia ... is there ever such a thing as having too many recipes, no never! LOL!
My dear mum had quite a few cook books - her favourite was Mrs Beeton's and looking it up on Wikipedia it states "Nearly two million copies were sold by 1868, and it remains in print (as of 2016)."
How wonderful is that - read more here:
https://en.wikipedia.org/wiki/Mrs_Beeton%27s_Book_of_Household_Management

These individual fish pies are lovely - hope you may try them soon.

I can't believe another week has gone by and yes I am looking forward to a happy weekend.

All the best Jan

The Happy Whisk said...

I love eating at the table. It's the only place to be. I'm not big into eating at my desk, at the computer or the couch.

Give me a table, good food and swinging feet, any time of day.

Lowcarb team member said...

Hi Ivy ... it's always nice to sit down at the table and really enjoy and appreciate your plate of food.

Hope you've had a good day

All the best Jan