Gluten-Free Classic Fish Pie
Elevate comfort food to a whole new level with this indulgent Gluten-Free Classic Fish Pie, a hearty and wholesome dish that caters to those with gluten sensitivities without compromising on flavor. Packed with succulent white fish, tender salmon, and juicy prawns, this recipe blends the richness of homemade gluten-free fish stock with the creaminess of mashed potatoes infused with heavy cream and nutmeg. The velvety gluten-free roux, brightened with hints of parsley and lemon zest, envelops the seafood in a luscious sauce, while a layer of golden, cheesy mashed potatoes crowns this masterpiece. Perfect for cozy family dinners or special gatherings, this fish pie strikes the ideal balance of creamy, zesty, and comforting, making it a gluten-free crowd-pleaser you’ll want in your recipe repertoire.
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Recipe Information
Ingredients
- 500 grams White fish fillets (e.g., cod, haddock)
- 250 grams Salmon fillets
- 200 grams Peeled raw prawns
- 500 milliliters Gluten-free fish stock
- 200 milliliters Whole milk
- 50 grams Unsalted butter
- 3 tablespoons Gluten-free flour
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
- 800 grams Large potatoes
- 100 milliliters Heavy cream
- to taste Salt
- to taste Black pepper
- 0.25 teaspoon Nutmeg
- 1 Bay leaf
- 100 grams Cheddar cheese, grated
Instructions
Preheat your oven to 200°C (392°F).
Peel and quarter the potatoes, then boil in salted water until tender, about 15 minutes.
Meanwhile, in a large saucepan, combine the fish stock and milk. Add the bay leaf and bring to a gentle simmer.
Place the fish fillets in the liquid and poach for about 5-7 minutes, until cooked through. Remove fish carefully and set aside.
Add prawns to the stock and cook for 2 minutes, then remove and set aside.
Strain the stock to remove solids and reserve the liquid.
In a separate saucepan, melt the butter over medium heat. Stir in the gluten-free flour to make a roux, cooking gently for 2 minutes.
Gradually whisk in the reserved stock/milk until the sauce thickens. Season with salt, pepper, and nutmeg.
Add the chopped parsley and lemon zest to the sauce.
Flake the fish fillets, ensuring no bones remain, and distribute them and the prawns evenly in an ovenproof dish.
Pour the prepared sauce over the fish and seafood, ensuring an even coating.
Once potatoes are tender, drain and mash with the cream and a knob of butter until smooth. Season with salt and pepper.
Spoon the mashed potatoes over the fish mixture, spreading evenly with a fork. Sprinkle grated cheddar cheese over the top.
Place the dish in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Let the pie rest for a few minutes before serving hot, optionally garnished with additional chopped parsley.
Nutrition Facts
Calories |
3054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.9 g | 193% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1015 mg | 338% | |
| Sodium | 4770 mg | 207% | |
| Total Carbohydrate | 194.9 g | 71% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 17.1 g | ||
| Protein | 228.9 g | 458% | |
| Vitamin D | 35.4 mcg | 177% | |
| Calcium | 1304 mg | 100% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 6900 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
