Luxury Fish Pie with Prawns & Smoked Haddock – Serves 1–2
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- One 530g fish pie: hake, salmon, smoked haddock and prawns in a leek sauce, under cheddar mash
- Gluten free: the sauce is thickened with rice, potato and maize flours, not wheat
- Serves 1–2: a generous supper for one, or for two with greens on the side
- Bake from frozen at 180°C for 75 minutes, or from defrosted at 200°C for 40 minutes
Fish pie is the supper most of us grew up on, and the first thing a coeliac quietly gives up, because the sauce is nearly always thickened with wheat flour. Ours swaps it for a gluten-free blend of rice, potato, tapioca, maize and buckwheat, and otherwise sticks to the British formula: something white, something pink, something smoked and some prawns. Here that means hake, salmon, smoked haddock and prawns. The leeks sweeten the sauce (and have earned their place). Nobody at the table will know it's gluten free unless you tell them.
It goes straight from the freezer to the oven, so there's nothing to plan. Give it 75 minutes at 180°C from frozen, or 40 minutes at 200°C if you remembered to defrost it. Let it stand for a minute and check it's piping hot all the way through. It's the one to keep in the freezer for the night nobody can face cooking.
It contains fish, crustaceans and milk; the full ingredients are below. If you'd rather make your own, our Wild Fish Pie Mix gives you the fish and leaves the sauce to you.
We've been sending fish across the UK for 25 years, and this arrives frozen, next day.
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Product Details
- One 530g fish pie: hake, salmon, smoked haddock and prawns in a leek sauce, under cheddar mash
- Gluten free: the sauce is thickened with rice, potato and maize flours, not wheat
- Serves 1–2: a generous supper for one, or for two with greens on the side ...
- One 530g fish pie: hake, salmon, smoked haddock and prawns in a leek sauce, under cheddar mash
- Gluten free: the sauce is thickened with rice, potato and maize flours, not wheat
- Serves 1–2: a generous supper for one, or for two with greens on the side
- Bake from frozen at 180°C for 75 minutes, or from defrosted at 200°C for 40 minutes
Fish pie is the supper most of us grew up on, and the first thing a coeliac quietly gives up, because the sauce is nearly always thickened with wheat flour. Ours swaps it for a gluten-free blend of rice, potato, tapioca, maize and buckwheat, and otherwise sticks to the British formula: something white, something pink, something smoked and some prawns. Here that means hake, salmon, smoked haddock and prawns. The leeks sweeten the sauce (and have earned their place). Nobody at the table will know it's gluten free unless you tell them.
It goes straight from the freezer to the oven, so there's nothing to plan. Give it 75 minutes at 180°C from frozen, or 40 minutes at 200°C if you remembered to defrost it. Let it stand for a minute and check it's piping hot all the way through. It's the one to keep in the freezer for the night nobody can face cooking.
It contains fish, crustaceans and milk; the full ingredients are below. If you'd rather make your own, our Wild Fish Pie Mix gives you the fish and leaves the sauce to you.
We've been sending fish across the UK for 25 years, and this arrives frozen, next day.
- Cooked
