© J Sainsbury plc 2020
Cook, Nourish, Glow by Amelia Freer (Michael Joseph, RRP £20)
Individual fish pies
Using coconut milk and coconut butter, this is a dairy-free alternative to your usual cream and cheese-laden fish pies
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Ready in 1 hour 30 minutes
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Cooking time 1 hour 15 minutes
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Prep time 15 minutes
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Serves 4 people
Ingredients
- 400ml coconut milk
- 1 tbsp garlic-infused oil
- Juice and zest of 1 lemon
- 2 bay leaves
- 300g cod fillets (approx 2 small fillets)
- 300g undyed smoked haddock
- 1 splash of white wine (optional)
- 1 large celeriac, peeled and chopped into equal-sized chunks
- 2 sprigs of fresh thyme, leaves only
- 1½ tbsp unflavoured coconut butter
- 150g raw king prawns
- 3 spring onions, green parts only, thinly sliced
- 1 small handful fresh chives, chopped
- 1 tbsp fresh parsley, chopped, to serve
Method
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1
Put the coconut milk, garlic oil, lemon juice and zest and bay leaves into a large, deep pan. Add the cod and haddock and bring to a gentle simmer. Poach the fish for approximately 10 minutes until the flesh flakes easily.
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2
Remove the fillets and set aside. Add the wine (if using) to the poaching liquid, season to taste with salt and pepper, and leave to simmer over a low heat while you make the celeriac mash.
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3
Preheat the oven to 200°C/gas mark 6. Put the celeriac into a pan of boiling water and boil with the thyme leaves until tender. Drain and mash with the coconut butter, and season with salt and pepper.
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4
Flake the fish and divide between four individual ovenproof dishes. Add the prawns, spring onion and chives to each pot and pour over a quarter of the poaching liquid – it should have thickened slightly by now. Top with celeriac mash and bake for 40–50 minutes, or until the pies are golden on top.
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5
Scatter with chopped fresh parsley and serve with steamed greens such as broccoli, peas or rainbow chard.
