A tasty main which is suitable for residents on a gluten-free diet, courtesy of Essential Cuisine.

Gluten-free Fish Pie with a Smoked Cheese Potato Crust

Serves: 8

50g unsalted butter
200g peeled and finely chopped onion
2 peeled and finely chopped garlic cloves
100ml dry white wine
1200ml cold water
24g Essential Cuisine Fish Stock Mix
800g diced skinless haddock fillet
800g diced skinless salmon fillet
225g Essential Cuisine Gluten-Free Bechamel Sauce Mix
200ml double cream
2tbsp chopped mixed herbs (eg. parsley, dill and chives)
2kg peeled King Edward potatoes, cut into quarters
200g grated smoked cheese (eg. Applewood smoked cheddar)
32g Essential Cuisine Cheese Stock Mix
A good twist of freshly ground pepper
Sea salt – season to your taste
2 pinches of ground nutmeg
4 egg yolks

1. Preheat the oven to 180°C

2. Melt 30g of the butter in a suitable pan, add the chopped onions and garlic, gently fry until they are tender with not too much colour

3. Add the white wine and reduce by half on a high heat

4. Pour in 1000ml of the cold water then whisk in the Essential Cuisine Fish Stock Mix, bring to the boil and simmer for 5 minutes

5. Gently place the diced fish into the hot stock and poach gently until the fish is just cooked

6. Remove the fish from the stock, using a slotted spoon, into a suitable buttered pie dish, draining well. Allow to cool to room temperature

7. Whisk the remaining 200ml of cold water into the Essential Cuisine Bechamel Sauce Mix until you have a smooth paste

8. Bring the fish stock back to the simmer and briskly whisk the Bechamel Sauce paste into it, whisking continuously

9. Bring back to the boil and gently simmer for 5 minutes, stirring occasionally

10. Pour in the double cream and bring back to the simmer; season to taste with sea salt and freshly ground pepper; finally stir in the chopped herbs and allow to cool to room temperature

11. Boil the potatoes until tender, drain well and push through a sieve or ricer. Beat half of the grated cheese into the warm mash along with the Essential Cuisine Cheese Stock Mix and remaining butter

12. Season to taste with freshly ground pepper, sea salt and ground nutmeg, beat in the egg yolks and allow to cool

13. Pour the fish sauce over the cooked fish in the pie dish and gently fold it in; chill down in the fridge

14. Spoon the cheese mash into a piping bag with a large star nozzle; pipe the potato neatly onto the set fish mix and sprinkle the remaining cheese over the top

15. Bake for 35-40 minutes until piping hot and golden brown on top. Serve with a fresh leaf salad or vegetables

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