Another food trend that’s been going on for quite a while now (aside from paleo-diet; check it out, too) are gluten-free foods. Gluten is a protein complex found in wheat (including kamut and spelt), barley, rye and triticale (Wikipedia). If you’re gluten intolerant, you’ll have problems with Thanksgiving pies! I can’t imagine not eating pies this Thanksgiving.
But if you like fish recipes, and you’re into tying out new cooking recipes, then I’d like to share to you this gluten-free fish pie that I saw in Feastie.com. Here’s their recipe:
To serve 2 people. Filling Ingredients: 175g Smoked Haddock 1 large Squid Tube 6 King Prawns 300ml Milk Bunch of Fresh Parsley 25g Garlic Butter
Sauce Ingredients: 50g Garlic Butter 3 heaped tablespoons Corn Starch 400ml Milk 5 tablespoons Squid Brand Fish Sauce
Topping Ingredients: 2 medium - large Potatoes 25g Garlic Butter Good pinch of Salt
50g Gruyere Gluten-Free Fish Pie Directions: 1. Topping: Peel the potatoes and boil them on the hob (time will depend on potatoes, around 25 mins for regular white ones), add a pinch of salt to the water. 2. Whilst the potatoes are boiling prepare the seafood. Devein the prawns, remove any skin from the squid and cut into rings, check for any bones in the haddock. 3. Filling: Roughly chop the parsley. Heat a frying pan on high and melt the garlic butter with the milk. Add the seafood and parsley. 4. Cook for a couple of minutes. The prawns will be ready first, you'll know once both sides are pink, remove them and put into your serving dish, then the squid, then the haddock. Keep the milk. Break the haddock into flakes. Sauce: In a saucepan, melt the garlic butter on high, as it melts, slowly add the corn starch and mix with a wooden spoon. Keep adding the corn starch and mixing until you have a smooth blob of roux. Once the roux has formed add the milk that you cooked the seafood in and mix. Add the fish sauce. Keeping the heat at high the sauce will begin to thicken, keep adding the milk and mixing until you get a thick but smooth sauce. Take off the heat and put to one side. Topping: By now your potatoes should be boiled. Put them through a potato ricer for a beautifully smooth mash. 5. Add the garlic butter and salt and mix with a wooden spoon to form the luxurious mash. Heat a grill on high. Pour the creamy sauce over the seafood. 6. Spoon the mash over the filling, grate the gruyere on top. Put under the grill for 10 minutes.
Recipe from feastie.com, Gluten Free Fish Pie