Fish Pie With Banana Blossom - Volle Kanne
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Fish Pie With Banana Blossom

Serves: 4 — Prep: 35 Minutes — Cook: 30 Minutes

detailed infor­mation

We’ve given vegan fish pie a much needed makeover with our nutty and subtly sweet Banana Blossom. Packed with Potassium, Vitamin A, Vitamin C and a great source of anti­oxi­dants, banana blossom makes a nutri­tious (and deli­cious) swap for tradi­tional mince.

  • Vegan
  • Gluten Free
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Ingre­dients

  • For the white sauce:
  • 1 + ½ tables­poons vegan butter
  • 1 tablespoon plain flour
  • 480ml Agrikon Organic Oat Drink 
  • For the filling:
  • 1 tablespoon vege­table oil
  • 1 small leek, white part only, finely sliced
  • 3 cloves garlic, minced
  • And more things…

How it is made

  • Preheat the oven to 180°C (or 160°C fan).
  • To make the white sauce, melt butter in a saucepan over medium heat. Add flour and whisk until thic­kened and bubbling, but not browned, for around 2 minutes.
  • Pour warm milk in the pan and continue to whisk until sauce is thic­kened (around 3 minutes). Season with salt and pepper and set aside. 
  • In a large saucepan, fry the leeks and garlic over a medium heat until the leeks and softened and the garlic is fragrant.
  • Add in the smoked paprika, and stir to coat the vege­tables in it.
  • Using your hands, separate out the indi­vidual slices of banana blossom as well as the core. Add them to the pan, along with the shredded shiitake mush­rooms, lemon juice, kelp flakes and fish sauce, if using. Add the wine at this point if you are using some.

gluten free organıc products

Agrıkon Products used in This Recipe