Gluten Free Fish Pie

by Janine

Gluten free fish pie

Oh how I love this gluten free fish pie. We had the opportunity to sample the most awesome fish pie from Urban Fish Market over December on our trips to the Gold Coast, and they were so delicious that I was inspired to make my own once I got home. Fish like this transports me to summer holidays by the beach, with memories of sand and sea and lots of fun in the sun. That feeling of being really hungry after jumping around in the surf, tired but invigorated, and ready for a meal of seafood. In the old days fish and chips were the go-to, but these days I prefer a good fish pie and salad.

Barramundi only?

I’ve used Barramundi as the fish in this pie recipe, but you could really use any fish that you like for it. I would suggest a nice soft mild fish as the ideal fish, but certainly a red fish like trout or salmon would most definitely work well. Probably the fish I would avoid though would be the strong oily fish varieties such as cod or mullet, but even these can be good when really fresh.

The cream sauce

In this recipe, I show you how to make a sauce using raw cashews that have been soaked in hot water, and then blended very smooth with vegetable stock. The other method if you want to avoid nut or cashews is to blend some silken tofu until you have some smooth cream and add some vegetable stock so it’s a bit thinner and doesn’t go too dry when adding it to the fish mixture. Both taste delicious but one is a bit lighter on the digestions (the tofu one that is!).

Homemade vs store-bought pastry

Well, look, if you can make homemade gluten-free and dairy-free puff pastry, then go for it. But if I can buy it and it tastes good, then I’m all for saving time. Let’s face it, it’s great to be able to save time in any way possible, and leave the precious stuff for making that decadently delicious filling!!

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1/4 cup olive oil
  • 1/2 cup chopped spring onions
  • 1 cup broccoli florets (cut very small)
  • 1 bunch silverbeet - thinly sliced
  • 250 g frozen spinach - defrosted and drained
  • 600g Barramundi Fillets - skin off
  • 1/4 cup dill chopped fine
  • 1 Tbs dried oregano
  • 1 Tbs garlic powder or granules
  • 1 tsp black pepper
  • 1 Tbs Turmeric powder
  • 1 cup raw cashews OR 250g silken tofu
  • Ready-made gluten-free puff pastry
  • Butter or oil for coating the pie dishes

Instructions

  1. Make your cream first. If you are using the cashews, soak the cashews in boiling water, ensuring the cashews are always submerged. Soak for half an hour. Drain the water off, then add 1 1/2 cups of vegetable stock and blend it in a high powered blender until very smooth and creamy then set aside.
    If you are making the tofu cream, simply blend the silken tofu with one cup of vegetable stock until smooth and creamy, then set aside.
  2. In a large frypan, saute your spring onions until they are just tender
  3. Add the broccoli and saute for another minute.
  4. Add the silverbeet and saute until they are wilted and soft and tender.
  5. Add the frozen spinach, stirring through until well incorporated.
  6. Add all the seasoning – garlic, oregano, pepper and turmeric powder. Stir very well through.
  7. Put the veggies into a bowl, and in the frypan add some more oil and throw all the fish in. Stir and saute until the fish is almost fully cooked.
  8. Return the vegetables to the pan with the fish and stir well. Then add the cream of your choice and very gently stir it through. be careful not to break up the fish.
  9. Finally, add the dill and store through. Take off the heat and put to the side to cool.
  10. Grease your pie dishes with margarine or oil. Then line your pie dishes with the puff pastry. Fill with the pie mix, and top with more puff pastry. We recommend you watch us do this step in the video.
  11. Bake for half an hour or until pies are golden brown. Serve immediately while warm and crispy crunchy.

Notes

This pie is not suitable to freeze as the filling will go weirdly watery and the sauce will separate.

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