Individual Fish Pies : Low Carb, Dairy Free and Tasty !

I wonder … have you tried this lovely recipe idea... it's 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. 

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 

If you should need help with measurement conversions please see here 

A variety of recipe ideas/articles are found within 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.

All the best Jan