This simple fish pie can be ‘bulked’ out with veggies, but also a good place to hide veggies in the mash if you have a fussy family.
- Coconut milk
- Salt and Pepper
- Lemon Juice
- Mash topping
For the White Sauce:
Melt a knob of butter and add Coconut or Almond flour. I used coconut only because i had run out of Almond flour. Just add more lemon juice and paprika to disguise the coconut flavor.
Mix the butter and flour, it will turn into a lumpy paste.
Add the coconut milk, slowly, keep stirring. The lumpy paste will thin out. If you add the coconut milk too quickly use a whisk to break up the lumps.
Cook on low for about 5 minutes then add paprika, salt and pepper and a teaspoon of mustard.
Add lemon juice to taste. Add it slowly and taste often.
Let the sauce cook on low to allow the flavours to infuse, taste again and add more spice or lemon accordingly.
Then, layer the fish in an oven proof dish, you can use any fish you have or combinations. In this dish i used hake cut into chunks.
Pour over the sauce and add the pre made mash topping.
Bake in a preheated over for 15/ 20 mins on 180 ( or until the fish is cooked)
A nice additional is to add peas and leaks to the fish base, fry leeks and garlic layer onto the bottom of the dish. You can add peas and carrots, or any diced veggies to the dish to bulk it out.