This is a basic sauce which can be used to flavour a fish pie, or to give moisture and flavour to a basic white fish fillet such as coley or Alaskan pollock. This recipe is for the gluten and dairy free version, because two of my family are on ‘special’ diets (in fact all of my recipes are gluten and dairy free). The ‘normal’ ingredient equivalent can be substituted.
You will need:
750ml soya milk 59p/1 litre
1 Kallo organic free range chicken stock cube* 72p/box of 6
1 teaspoon dried dill £1.66/10g
1 tablespoon gluten free plain flour £1.69/1kg
1 tablespoon vegetable oil £3/3 litres
15p per serving
1. Heat the oil in a pan over a gentle heat and add the flour.
2. Stir briefly until it forms a sticky paste.
3. Add the stock cube.
4. A little at a time, add the milk, stirring gently but continuously with a wooden spoon. Don’t stop stirring as this will make it lumpy.
5. Slowly bring to the boil while stirring gently.
6. Add the dill.
7. Allow to bubble gently while stirring until the mixture has thickened.
8. Serve over fish, or in a fish pie.
*Chicken stock has more flavour than fish stock, so I tend to use chicken stock to bring out the flavour of fish. Weird I know, but it appeals to my family’s taste more than fish stock. You can use any brand of stock cube, I just prefer Kallo.