MERLE WEST­COTT’S FISH PIE

LOSE IT! - - Inspiration -

SERVES 4

• 1 x 400g tin Sal­danha mid­dle-cut in brine

• 2 tbsp co­conut oil

• 1 onion, chopped

• 2 tbsp co­conut flour

• 3 eggs, beaten

• 250ml full cream milk

• 5ml Hi­malayan salt

• freshly ground black pep­per

• 5g fresh oregano, to gar­nish

• 1 lime, sliced into wedges, to serve

1. Pre­heat the oven to 180˚C. Grease a 22cm pie dish.

2. Drain the fish. Mash it with a fork in a bowl.

3. Fry the onion in the co­conut oil in a pan un­til it is lightly golden. Add the onion, co­conut flour, and egg to the mashed fish. Stir well to com­bine, then add the milk and sea­son­ing.

4. Pour the mix­ture into the pie dish and bake for 30 min­utes.

5. To serve: The pie will firm up on stand­ing, so let it rest for 10 min­utes be­fore you slice it. Serve it gar­nished with fresh oregano and with lime wedges on the side.

Tip: Eat hot or cold. For a de­li­cious twist, serve with a side of cab­bage fried in lard.

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