Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 65

This is all seafood and fish and omits the more traditional eggs, therefore is quicker to make and rather more French!

Serves 6–8

600ml/20fl oz/2½ cups of ready-made (GF) fish stock (bouillon)

1 small red onion, peeled and finely chopped

½ a lemon

1 teaspoon of fresh thyme leaves

1 bay leaf

950g/2lb/5½ cups of cod fillet, skinned and boned

400g/14oz/3½ cups of frozen seafood, defrosted

200ml/7fl oz/¾ cup of dry white vermouth

100g/3½oz/7 tablespoons of (DF) margarine

55g/2oz/scant ½ cup of rice flour

240ml/8fl oz/1 cup of soya cream

Salt and freshly ground black pepper

15g/½ oz/½ cup of fresh dill, chopped

1kg/2.2lb/7 cups of potatoes, peeled and trimmed

1 small whole celeriac, peeled and blemishes removed

Grated nutmeg

Extra margarine and some cayenne pepper

Preheat the oven to 200°C/400°F/Gas mark 6

Place the stock (bouillon) in a pan and add the onion, lemon, thyme and bay leaf. Bring to the boil and cook for 10 minutes.

Chop the cod into bite size pieces. Reduce the heat, discard the lemon then add the cod and seafood.

Add the vermouth and poach gently for 3 minutes. Leave to cool away from the heat.

Melt half of the margarine in a large saucepan and beat in the flour. Gradually incorporate the vermouth stock.

Drain the fish, reserving the juices, then slowly beat the fish juices into the sauce until it is thick and smooth. Bring to the boil and cook for 1 minute, stirring all the time. Blend in the soya cream and seafood and season with salt, pepper and dill. Leave to one side.

Chop the potato and celeriac into small chunks and then cook in salted boiling water until very soft. Drain and return to the pan with the remaining margarine and salt, pepper and nutmeg to taste and mash until smooth. Spoon the fish and sauce into a deep ovenproof dish and smooth the mash over it. Dot with a little extra margarine and a sprinkling of cayenne pepper and bake for 20 minutes. Serve straight from the oven.