Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’. Antoinette Savill
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A large sprig of fresh thyme
½ a lemon, freshly squeezed
I lemon, cut into quarters
Fresh thyme sprigs to decorate
First make the beetroot (beet) and cumin purée. Cook the potato in boiling water until soft, then mash with the skimmed milk and season with salt and pepper. Chop the beetroots (beets) and put them into a saucepan with the garlic, stock (bouillon) powder, cumin, mixed spice and the cold water. Bring to the boil and simmer for 10 minutes.
Leave the mixture to cool slightly, then purée it in a food processor. (The purée must be very thick otherwise the mash will be too runny to take the weight of the fish. If it is too runny, return it to a non-stick pan and simmer until it has reduced and thickened.)
Mix the purée into the mashed potatoes and stir the mixture until it is an even texture and colour throughout. Adjust the seasoning according to taste.
Place the beetroot (beet) and potato mixture in a non-stick pan and heat through over a gentle heat until needed.
Put the two bay leaves on a non-stick baking tray and place the portions of halibut on top.
Sprinkle the fish with the thyme leaves, salt, pepper and some of the lemon juice. Grill (broil) the fish for a few minutes under very high heat so that the juices are sealed in. Turn the halibut over and grill (broil) until just cooked through.
Place the hot purée in the centre of each plate and place the fish on top, removing the bay leaf first! Serve with the lemon segments and decorate with sprigs of fresh thyme.
Plaice in Tomato and Basil Hollandaise
Thick fillets of fish are successfully roasted in the oven at a very high temperature. This produces crispy skin and juicy flesh inside.
Serves 4
4 whole plaice, filleted into halves
Sunflower oil
Salt and freshly ground black pepper
1 tablespoon of dry white vermouth
TOMATO AND BASIL HOLLANDAISE
170g/6oz/¾ cup of (DF) margarine
4 large free-range egg yolks
1 tablespoon of water
1 tablespoon of lemon juice
Salt and freshly ground black pepper
340g/12oz/2 cups of tomatoes, fresh or canned, skinned, drained and finely chopped
15g/½oz/½ cup of basil leaves, shredded
Extra basil leaves for decoration
Preheat the oven to 200°C/400°F/Gas mark 6
Brush the plaice with a little oil, season, sprinkle over the vermouth and bake for about 5 minutes on a non-stick roasting tray.
Next, make the hollandaise sauce. Put the margarine into a saucepan and bring to the boil.
Put the egg yolks, water, lemon juice, salt and pepper into a food processor and blend briefly.
As soon as the margarine comes to the boil, turn on the food processor and pour the margarine into the machine, continuing to blend until the sauce is thick. Turn off the processor and add the tomatoes and basil leaves. Adjust the seasoning if necessary. Pour the sauce into a bowl.
Serve the plaice on a warm plate with a pool of sauce and sprinkle with extra basil leaves.
Ocean Pie
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.
Vodka Lime Seafood Salad
Beware of drinking and driving. The powerful kick this dish has could take you over the limit! The vodka softens the fish, so it melts in your mouth.
Serves 4
600g/21oz/3½cups of very fresh, or frozen, haddock fillets, skinned and boned
1 large mild red chilli, halved and seeded
½ a small red onion, peeled and finely chopped
170g/6oz/1½cups of very fresh prawns (shrimp), shells removed
Salt and freshly ground black pepper
The juice of 1 large lemon
The grated rind and juice of 3 limes
4 tablespoons of vodka
2 tablespoons of chilli olive oil or olive oil
40g/1½ oz of prepared lamb’s lettuce (mâche)
A handful of coriander (cilantro) leaves to garnish
Cut the fish into attractive slender lengths and finely chop the chilli.
Mix the fish and chilli with the onion, prawns (shrimp), salt and pepper, lemon juice, rind and juice of the limes, vodka and chilli