Fish pie with a celeriac crust

Some may enjoy a potato topping with their fish pie, but living the LCHF lifestyle I swap the potato for celeriac. You've then got a delicious fish pie with 12.9g carbohydrate per serving... and which certainly can help to keep blood sugars lower, especially important if you are diabetic.

Ingredients:
Serves Four
300 ml milk
1 bay leaf
120g Scottish salmon fillet
160g skinless and boneless smoked haddock fillet
20 g butter
1 small onion, thinly sliced
1 large cloves garlic, peeled and finely chopped
20 g flour
1/2 tsp mustard powder
100 g frozen garden peas
1 tbsp dill, roughly chopped
1 small celeriac, peeled and cut into chunks (about 600g)
90g raw king prawns
40 g mature cheddar, grated

Method:

1. Preheat the grill to high. Place the milk in a deep frying pan with the bay leaf, salmon and haddock. Cover the pan with a lid and gently bring to the boil. Add the prawns to the pan right before the milk comes up to a boil. Once the prawns are pink and the fish is nearly cooked through, turn off the heat. Remove the fish with a slotted spoon and set aside. Pour the milk into a jug and reserve.
2. Bring a large pot of salted water to the boil, then add the celeriac and boil for 15-20 minutes until tender. Drain well, reserving 100ml of the liquid. Roughly mash the celeriac with a potato masher.
3. Using the same frying pan you used for the fish, heat half the butter over medium-low heat and add the onion. Cook, stirring occasionally for 5-7 minutes, until the onion has softened, then add the garlic and cook for a further minute. Add the remaining butter and the flour. Cook stirring often, for 1 minute, then start gradually adding the milk from the jug. Increase the heat to medium-high and let the milk come to the boil. Then reduce the heat and let it simmer for about 2-3 minutes, until thickened. Turn off the heat and stir in the mustard powder, peas and chopped dill. Then add the reserved liquid from the celeriac. Season lightly.

4. Gently flake the fish and place into a 1.5 litre ovenproof baking dish along with the prawns. Pour over the sauce. Top the pie with the celeriac mash and sprinkle with the grated cheddar. Place under the grill for about 5 minutes, until the cheddar has melted and the topping is lightly crisp and golden.

Each serving provides:
12.9g carbohydrate 0.5g fibre 26.4g protein 12.3g fat

From an original recipe idea here

Celeriac:

You Pronounce it: sell-air-e-ak

The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Try it as mash, in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade.

Availability:
Celeriac is available year round but is at its best from September to April.

Choose the best:
Choose a firm root that feels heavy for its size. Avoid those that are discoloured.

Prepare it:
Using a sharp knife, top and tail the celeriac, then use a potato peeler to remove the rhino-tough skin. Expect to discard about a quarter of the celeriac by the time you've done this.

Store it:
In the salad drawer of your fridge before use. Celeriac discolours quickly, immerse in a bowl of water, after chopping to size, with a squeeze of lemon juice or a splash of white wine vinegar added (also known as 'acidulated water').

Cook it:
Boils in 20 mins, roasts in around 40 mins when cut into rough-shaped chunks.

Carb Count:
Flesh only boiled 1.9g per 100g

The above details and more can be seen here

We try and bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

Many thanks for reading, and I hope you may enjoy a delicious fish pie with a celeriac crust soon ...

All the best Jan