Dairy free, but lusciously creamy, with a citrus zing. This is an elegant Winter dinner recipe. It is a quick meal to prepare which makes it perfect if you are entertaining, leaving you to enjoy the company of your guests rather than your kitchen space!
Mornay sounds a little bit old fashioned don’t you think? I have failed to think of an alternate title for this meal because that is what it is most reminiscent of in my opinion.
Coco Quench provides this recipe with a similar depth and texture to a creamy mornay. I admit that it is not technically a mornay, which traditionally contains cheese. Seafood and cheese – hmmmmm I am not convinced that they are a great match. Despite this, I have made this recipe with and without Gruyere cheese. I enjoyed it more without the cheese (granted – Gruyere is a strongly flavored cheese).
Mr Fresh is a huge fan of fish pie, that is what inspired this dish. His dad makes one that I have attempted to replicate many times. I am dairy intolerant, but ok with a small amount of cheese. In a bid to come to a happy compromise I regularly use Soy Milk as a substitute for milk in family meals. A replica of Mr Fresh’s dad’s fish pie is one of the few dishes that I have been unable to get away with substituting soy milk for milk. Coco Quench is a different story, Mr Fresh LOVES it, as do my two children. It was almost a cinch to score a “thumbs up” for this dish when it was held up against the childhood memories of Mr Fresh’s dad’s fish pie. The sourdough croutons on top of this dish provide the crunch of a pie top. I hazard a guess that I could add Coco Quench to almost anything and my family would love it! Since my sponsor Pureharvest introduced us to this milk alternative, our weekly Sunday morning pancakes have never been more eagerly anticipated (there is a count down to Sunday!).
- 1 tablespoon coconut oil
- 2 garlic cloves - finely chopped
- 1 small leek - finely sliced
- 1 teaspoon coriander root- finely chopped
- 2 tablespoons plain flour
- 1 and ½ cups Coco Quench Milk
- 500 grams fish - cut into even sized chunks
- 1 bay leaf
- 1 lemon - zest and juice
- 1 tablespoon fresh lemon thyme leaves
- generous pinch of salt
- 2 ends of sour dough loaf - cut into small cubes
- fresh coriander leaves to serve
- Set the oven to warm to 170 degrees
- To a warmed pan, add ½ tablespoon of the coconut oil to melt
- Add the garlic, leek and coriander root and cook gently until the leek softens
- Remove from the pan and set aside
- Add the remaining ½ tablespoon of oil to the pan (no need to clean it) Keep the heat low)
- Sprinkle in some of the flour, a little at a time once the oil has melted until it is all added. Stir all the while
- Add the Coco Quench a little at a time, stirring to incorporate. *If you add the milk too quickly the mix will go lumpy.
- Stir the mixture until it is all incorporated
- Add the remaining ingredients, including the garlic and the leek but NOT the bread cubes just yet
- Stir and bring to a low simmer
- Add the bread cubes to the top of the dish
- Place into the oven to cook until the fish has cooked through (about 10 minutes)
- Serve with fresh coriander leaves and sides of your choice
Use day old sour dough bread ends as they will crisp up better and provide a crunchy texture to the dish
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