Try this Gluten Free Easy Gratin Fish Pies Recipe
PREP 25 MINS
COOK 20 MINS
SERVES 4
4 slices Gluten Free Traditional Wholemeal Bread, plus extra to serve (optional)
500g baby new potatoes, halved
300g skinless white fish, 3cm pieces
300g skinless salmon, 3cm pieces
3/4 cup light sour cream
1/2 cup milk
1 tablespoon Dijon mustard
1 cup frozen peas, thawed
2 green onions, finely sliced, plus extra to garnish Green salad & lemon wedges, to serve (optional) Topping
1/3 cup grated cheddar
1/3 cup finely grated parmesan
olive oil spray
- Preheat oven to 200C (180C fan forced). Place four shallow 1 ½ cup capacity baking dishes (or one shallow 6 cup 16x22cm dish) on a lined oven tray to catch any spills.
- Place potatoes in a microwave safe bowl with a splash of water. Cover tightly with cling wrap and microwave on high power (100%) for 8 minutes, or until tender. Drain and roughly mash.
- In a large bowl whisk sour cream, milk and Dijon together. Add potatoes, fish, salmon, peas and green onions. Season and mix well. Spoon evenly among dishes on tray (or into baking large dish).
- For the topping. Gluten Free Traditional Wholemeal Bread slices into large roughly shaped croutons. Arrange evenly over top of filling. Sprinkle with both cheeses and spray with oil.
- Bake small pies for 20 minutes (30 minutes for one large pie), until topping turns golden brown and filling bubbles up around the edges. Scatter with extra green onion. Serve pies with green salad, lemon wedges and extra bread for dipping (optional)
The Carousel thanks Helga for this recipe. Note: Helga has introduced a new Gluten free range of traditional wholemeal bread.
