Recipes
Peach-and-Raspberry-Eton-Mess

Snapper and Kale Pie

Snapper and Kale Pie

product_heading_linebreak
Ingredients
  • 1 leek, washed and finely chopped
  • 2 garlic cloves, crushed
  • 2 tbsp. of extra virgin oil
  • 2 tbsp. brown rice flour
  • 1 cup of miso stock (1 tbsp. miso paste in 1 cup hot water)
  • 1 tbsp. lemon juice
  • 1 tsp. lemon zest
  • 1/2 a cup Vitasoy Soy & Almond Milk
  • 2 cups of kale, stem removed, roughly chopped
  • 1/4 cup flat-leaf parsley, finely chopped
  • 500g of snapper, pin-boned, skin-on and descaled
  • 750g sweet potatoes, peeled, chopped
  • Sea salt and pepper, for seasoning
Instructions
  1. Pre-heat the oven to 200C.
    In a large saucepan on a medium heat, melt the coconut oil and then add the
    leek and garlic and sauté until cooked.
    Add the rice flour and the miso stock, and combine until mixture has
    thickened.
  2. Add the lemon juice, zest and Vitasoy Soy & Almond Milk, and cook for 2-3
    minutes.
    Mix the kale and parsley into the mixture and cook until wilted, for
    approximately 3-5 minutes.
  3. Removed the mixture from the heat, and let cool slightly.
    In another saucepan, steam the sweet potato. Once cooked, add salt and
    pepper and a little olive oil, and mash till smooth.
  4. Place fish into a greased 8-cup capacity ovenproof dish. Season. Pour leek
    mixture over fish, smooth evenly and place the dish on a baking tray.
  5. Spoon over the sweet potato mixture till the fish and leek mixture is
    completely covered and cook in the oven for 25-30 minutes.Serve with a mixture of steamed vegetables tossed in olive oil and seasoned.