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.
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!!