Amelia Freer is back with us in the kitchen with a recipe for a fish pie that will show you that you can still have comfort food, guilt-free!
1 x 400ml tin coconut milk
1 tablespoon garlic-infused oil
Juice and zest of 1 lemon
2 bay leaves
300g cod fillet (approx. 2 small fillets)
300g undyed smoked haddock
A splash of white wine (optional)
Sea salt and freshly ground black pepper
1 larger celeriac, peeled and chopped into equal-sized chunks
2 sprigs of fresh thyme
1 ½ tablespoons unflavoured coconut butter
150g raw king prawns
3 spring onions, green parts only, thinly sliced
A small handful of fresh chives, chopped
Fresh parsley, chopped, to serve
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 until the flesh flakes easily.
Remove the fillets and set aside. Season the poaching liquid to taste with salt and pepper, and leave to simmer over a low heat while you make the celeriac mash.
Preheat the oven to 200°C/180°C fan/gas 6. Put the celeriac into a pan of boiling water and boil with the thyme until tender. Drain and mash with the coconut butter, and season with salt and pepper.
Flake the fish and divide between four individual ovenproof dishes (or you can use on big dish). 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 minutes.
Serve with chopped fresh parsley scattered over and steamed greens such as broccoli, peas or rainbow chard.
BOOK: Taken from the new book Cook. Nourish. Glow. by Amelia Freer, out now
*All recipe analysis is per portion.
*The nutritional information is intended as a guide only and is not specific to individuals or their particular circumstances
Nutritional Information per 100g / per portion, serves 4 (571g)
4 egg yolks, preferably free range or organic
½ teaspoon Dijon mustard
100g light vegetable oil or fish stock or water
½ teaspoon mild curry powder
2 tablespoons melted coconut oil
1 teaspoon lemon juice
zest of ½ lemon
Heat a medium sized glass bowl over a saucepan of barely simmering water. Add the egg yolks, mustard, stock and curry powder to the bowl and whisk continuously over the heat for a few minutes, until the mixture starts to thicken.
Then slowly add the melted coconut oil and keep whisking until you have your ‘hollandaise’ sauce. It should coat the back of a spoon and be of pouring consistency. Remove from the heat and whisk in the lemon juice and zest. This will slightly thicken further.
Chocolate cupcakes with whipped almond butter and chia seed jam
For the chia seed jam
200g raspberries or strawberries
2 ½ tablespoons chia seeds
For the cupcakes:
60g coconut flour
1 teaspoon baking soda
a pinch of vanilla powder or 1 teaspoon of vanilla extract
2 tablespoons organic dark cocoa powder
2 tablespoons melted coconut oil
2 eggs, preferably free-range or organic
3 tabelspoons agave or coconut blossom nectar
70ml coconut milk
For the whipped almond butter
80g almond butter
2 tablespoons maple syrup
20ml coconut cream
First, make the chia jam. Blitz the berries and seeds in a blender, and put into a bowl to rest in the fridge for a minimum of 2 hours.
Preheat the over to 200c/180c fan/gas 6. Line a cupcake tray with 6 paper cases.
Mix together the dry cake ingredients. Add the coconut oil, eggs and syrup, and mix well with a wooden spoon. Slowly add the coconut milk, stirring continuously, until you get a smooth, fairly runny batter. Dependent on the consistency you may need to add a little more coconut milk.
Pour the batter into paper cases and bake in the oven for 18 – 20 minutes, or until a wooden skewer comes out clean when inserted into the middle of a cupcake. Remove the cakes from the tray and leave to cool on a wire rack.
While the cakes cool, make the topping. Put the almond butter into a large bowl, and begin to whip with a fork. Then use an electric whisk to whip the butter as you slowly add the coconut cream. The mixture should become light and fluffy. Refrigerate for 30 minutes.
To assemble, cut a small, shallow hole out of the top of each cupcake and fill it with the chia seed jam. Top with whipped almond butter and serve immediately.
For the mustard dressing
240ml olive oil
1 teaspoon mustard powder
120ml apple cider vinegar
Sea salt and freshly ground black pepper to taste
For the mustard dressing, simply mix all the ingredients together. If you need a little sweetness, add a dash of fresh apple juice or some coconut crystals, but best to get used to eating without the need to sweeten.
BOOK: All recipes taken from the new book Cook. Nourish. Glow. by Amelia Freer, out now