I have been anything but a Healthy Epicurean this past week 😦 If I ever give tips on flu-dodging, please feel free to ignore – I obviously don’t know what I’m talking about. My endless witterings about optimal vitamin D levels and the like, have proved to be as useless as they are boring. Having said that, so far, neither husband nor son have caught it, so maybe I’m just better at dispensing advice than implementing it. True to form, poor Hugo developed piroplasmosis, a potentially fatal tick-borne canine disease, as a mark of sympathy. One syringe full of antidote and two raw steaks later and he was raring to go again. I only wish the same could be said for me #whingemoan 🙄
I adapted this fish pie from a recipe by Tana Ramsay. My version is gluten-free.
Ingredients (serves 4)
300g white fish (cod or haddock), skinned and boned
200g salmon, skinned and boned
150g prawns, peeled
200ml vegetable stock
1 tablespoon olive oil
1 large onion, chopped
3 leeks, sliced
2 carrots, peeled and chopped
4 mushrooms, peeled and sliced
3 large potatoes, peeled
half a celeriac, peeled
knob of butter
Sea salt and freshly ground black Pepper
1/2 teaspoon paprika
150ml double cream
4 tablespoons grated cheese (cheddar, compté, parmesan)
Preheat the oven to 190°C. Place the fish and prawns in a frying pan and cover with the milk and stock to poach (for approximately ten minutes). Fry the onion, leeks, carrots and mushrooms in olive oïl to soften. Cut the potatoes and celeriac into large chunks and boil until tender. Drain and mash with a knob of butter and the seasoning.
Add the drained fish to the fried vegetables and double cream and combine well. Place this mixture in an ovenproof dish. Spoon the mashed potato/celeriac over the top, sprinkling the grated cheese on top. Cook for about 30 minutes until the potatoes and cheese are golden brown and bubbling.