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05-17-2011, 04:31 AM   #1
Grumbletum
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Location: Western Isles, United Kingdom

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Fish pie with crumble topping

SCD compliant!

Ingredients

tablespoon butter or olive oil
2 or 3 white fish fillets
1 onion
2 cloves garlic
1 small courgette
1 bell pepper ( any colour )
6 mushrooms ( if you can tolerate them )
3 large tomatoes
1 tsp oregano
dash of paprika
salt and pepper to taste
50g almond flour
50g grated cheese

1. Grease a casserole dish, chop the fish into chunks and arrange in the bottom of the dish
2. fry the onion and garlic in the butter or oil and when soft, add the oregano and paprika. Gradually add the other veg, chopped, leaving the tomatoes til last. Simmer until the sauce has thickened slightly and cover the fish
3. Mix the almond flour and cheese together and sprinkle over the top of the
sauce
4. Cook at 180C in the oven for around 30 mins until the crumble topping is lightly browned
__________________
Dx Crohn's terminal ileum April 2011
Ileocaecal resection & partial cystectomy Sept 2012
3.5 years happy remission, in mild flare since Feb 2016 with related Portal Vein Thrombosis

Previous: Prednisolone, Mesren, Omeprazole, Infliximab, Azathioprine
Current: Pentasa, Librax, Warfarin
Helen x
05-23-2011, 07:44 PM   #2
ameslouise
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Location: Pottstown, Pennsylvania
Looks great, Helen! If this is the kind of food I can expect in Scotland, then I am feeling a little bit better about next year's trip!

What kind of fish did you use?
05-24-2011, 11:05 AM   #3
Grumbletum
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Hey Ames :-)
You can use any white boneless fillet - cod, haddock , sole etc. And if you can eat flour, rub 25g butter into 50g plain flour and a little salt. Then stir in the grated cheese.
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