Low Carb Fish Pie Low Carb Fish Pie
Low Carb Fish Pie
Prep 25 minutes
Total 40 minutes

Low Carb Fish Pie. Stretching 1 medium potato and flaked almonds for a nice crispy top with lovely chunky fish and a Creamy sauce.



Serves
US | Metric
Ingredients
  • 1 tbsp olive oil
  • 1 medium carrot (chopped)
  • 1 stick celery (chopped)
  • 1 Small onion (chopped)
  • 1 small leek (chopped)
  • 2 cloves garlic (finely chopped)
  • 275 g mixed fish (salmon, cod, haddock and prawns)
  • 2 Bay leaves
  • 6 peppercorns
  • 2 medium eggs
  • 500 ml almond milk
  • 2 tbsps butter
  • 2 tbsps plain flour
  • 150 g peas
  • 1 medium potato (thinly sliced/mandoline)
  • Small pinch flaked almonds
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1.Preheat oven to 200*C

2.In a saucepan add the oil and saute the carrot, celery, onion, garlic until softened, season to taste to and remove to an ovenproof dish.

3.Place the fish and eggs in the saucepan and cover in almond milk, add the bay, peppercorns and most of the parsley. Bring to the boil and reduce to a simmer for 8-10 minutes.

4.Strain through a sieve reserving the infused milk in a jug. Carefully peel the eggs then add the eggs and fish to the ovenproof dish.

5.Whisk the butter and add flour in the saucepan to make a roux then add the reserved milk gradually whisking constantly, bring to a boil and reduce to a simmer until you have a smooth consistency.

6.Pour the sauce over the fish mixture and add the peas. Arrange the sliced potato on top and sprinkle on the flaked almonds.

7.Bake for 15-20 minutes or until the top is golden brown. Add more parsley and lemon wedges to serve.



Low Carb Fish Pie Low Carb Fish Pie

Low Carb Fish Pie

Low Carb Fish Pie. Stretching 1 medium potato and flaked almonds for a nice crispy top with lovely chunky fish and a Creamy sauce.



favorite
print
rate

Prep 25 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 1 tbsp olive oil
  • 1 medium carrot (chopped)
  • 1 stick celery (chopped)
  • 1 Small onion (chopped)
  • 1 small leek (chopped)
  • 2 cloves garlic (finely chopped)
  • 275 g mixed fish (salmon, cod, haddock and prawns)
  • 2 Bay leaves
  • 6 peppercorns
  • 2 medium eggs
  • 500 ml almond milk
  • 2 tbsps butter
  • 2 tbsps plain flour
  • 150 g peas
  • 1 medium potato (thinly sliced/mandoline)
  • Small pinch flaked almonds

1.Preheat oven to 200*C

2.In a saucepan add the oil and saute the carrot, celery, onion, garlic until softened, season to taste to and remove to an ovenproof dish.

3.Place the fish and eggs in the saucepan and cover in almond milk, add the bay, peppercorns and most of the parsley. Bring to the boil and reduce to a simmer for 8-10 minutes.

4.Strain through a sieve reserving the infused milk in a jug. Carefully peel the eggs then add the eggs and fish to the ovenproof dish.

5.Whisk the butter and add flour in the saucepan to make a roux then add the reserved milk gradually whisking constantly, bring to a boil and reduce to a simmer until you have a smooth consistency.

6.Pour the sauce over the fish mixture and add the peas. Arrange the sliced potato on top and sprinkle on the flaked almonds.

7.Bake for 15-20 minutes or until the top is golden brown. Add more parsley and lemon wedges to serve.