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Friday 10 February 2017

Individual Fish Pies : Perfect Friday Meal : Low Carb and Dairy Free

Does Friday mean fish in your house? For many it does ... so I remembered this lovely recipe idea from Amelia Freer, and it's a low carb winner.

The fact that you can serve this great tasting food in individual dishes just adds to it somehow and with some chopped fresh parsley on top ... I'm getting hungry just thinking about this dish!

Just serve it simply with some steamed broccoli, spinach, or perhaps rainbow chard. As another plus 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.

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

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

If you should need help with measurement conversions please see here

As it's Friday perhaps treat yourself to some nice flowers ...

All the best Jan


Jo said...

They do look lovely. We're not big fish eaters but even when we do have fish, it's never in a pie. These are very tempting though, I must give them a try.

eileeninmd said...

Hello, we are eating more fish lately. I will give this recipe a try. The flowers are beautiful. Happy Friday, enjoy your weekend! said...

Love this recipe. I love fish pies !

Dianna said...

I love that the fish is done up in individual ramekins! And they sound amazing! Thank you so much for sharing this recipe.

Also love the flowers! Happy Friday.

PerthDailyPhoto said...

Too late for this Friday 😊 Will come back to this one next week. Happy weekend Jan.

Tom said...

...something to try.

Revrunner said...

Dang! I knew I should have held off to have last night's fish tonight. :-)

Bob Bushell said...

Great pie, though, I don't think prawns don't like me.

Martha said...

This is something I think I'd really enjoy!

Anonymous said...

Hi Jan, Oh, the flowers are so cheerful! So many of my blog friends currently have snow but here in Georgia, the jonquils are in bloom! I stopped along the roadside today to snap a photo of the yellow blooms.
These little pies look delicious and would be a favorite of my husband. Thanks for sharing the recipe.
Have a wonderful weekend.

handmade by amalia said...

This looks wonderful, Jan, and the celeriac mash is an interesting variation. Pinned.

Phil Slade said...

A favourite of ours but we do like to add a few chunks of fresh salmon. We also fight over the prawns,so make sure the prawns are evenly spaced, or not, according to how honest you are.

Lisabella Russo said...

This is an interesting recipe, I think I could try it with a faux fish fillet...

Marilyn @ MountainTopSpice said...

Eating fish on Friday would be a good way to remember to include fish in our diet! I have never poached fish in milk, but that sounds like a delicious recipe to try! And like you, I think making it in individual dishes adds a nice touch :)

Caroline Gill said...

Thank you for your kind comments on my wildlife and woodpeckers, Jan. What a lovely idea to have flowers for the weekend!

Lisa said...

I had some smoked fish in the freezer but we had a problem with it at the weekend and everything defrosted, and my fish had to go in the bin as we weren't sure how long it had been defrosted for. I was gutted.
Lisa x

Magic Love Crow said...

Thank you for this recipe!!!