A Sunday Roast Alternative

I bought this vibrant & light fabric in Lisbon last year and have been trying to decide what to do with it. Well, the weather has been kind to us in Scotland and that alone set my imagination, so I ended up going for a  summery-style top.  After having started it earlier in the week I decided it needed to be finished by Sunday… in time for dinner. Of course, no pressure…

Sunday roast is a tradition, but under these extraordinary hot temperatures we needed something equally light (obviously not to match the outfit, although it kind of goes with the territory).   Portuguese are proud of their gastronomy and despite my attempts to cook traditional British dishes I can’t help but to add a “European twist” to each single one of them. So here’s one of our favourites!  The family will be craving for more…

Fish Pie
Dairy and gluten free options marked with *

Serves 2 to 3

INGREDIENTS

2 salmon fillets
2 haddock fillets
1 dyed smoked haddock fillet
500g of potatoes
1 lemon
1  onion
2 garlic cloves
1 bay leaf (optional)
1  tbsp extra virgin olive oil
1 tsp white pepper (optional)
1 tbsp mustard seeds (optional)
*300ml sour cream (can be swapped for dairy free sour cream)
3 tbsp of chopped coriander
Salt as desired

EXTRAS

*Grated Cheese (for the gluten free option)
or
Bread crumbs
1 egg

METHOD

First cut all the fish fillets in chunks and place in a bowl. Then squeeze 1 lemon and pour its juice over the fish. Set aside.

Peel, wash and cut the potatoes ready for mash. Add water and boil until they’re cooked. Whilst the potatoes are boiling, start cooking the fish.

Chop the onion and garlic and place them in a frying pan with the olive oil and bay leaf. Cook until golden then add the fish and the lemon juice.  When the lemon juice has fully reduced add the cream and the coriander (if you like coriander feel free to add more than the recommended amount in this recipe).  Taste and add salt as appropriate.  Leave in a low heat for 5 minutes.

Once the potatoes are cooked, drain and mash them. Add the white pepper, mustard seeds and salt as you desire.  The potatoes will acquire the taste of the fish and cream mixture so no need to add any other ingredients here.

Pour the fish and cream mix in an oven dish. Then spread the mash over it making sure it fully covers the fish all around the oven dish.  Whisk an egg and pour it over the mash. Make sure to spread it evenly covering the mash fully. Lastly, sprinkle bread crumbs over the whisked egg.

*Gluten free alternative: If you’re gluten intolerant or coeliac simply cover the mash with some grated cheese.  This will give it a nice golden topping similar to what you would achieve with the bread crumbs and egg.

*Dairy free alternative: Swap the sour cream for a dairy free alternative. It won’t impact the taste of the dish overall.

Accompanying Wine: Alvarinho (available at Sainbury’s)

Accompanying Outfit: Sleeveless summery-style striped top (available here, so get in contact if you’d like one) and white jeans reminiscent of holidays in the South of Europe!

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