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Ingredients
5 large potatoes, peeled and diced
21/2 cups Vitasoy Soy Milky, Lite
Freshly ground black pepper
1 tsp olive oil
1/2 small onion, chopped
1 large stick celery, finely chopped
1 carrot, peeled, finely chopped
4 tbsp gluten free cornflour
1 tsp Dijon Mustard
1/4 cup fresh parsley, chopped
2 green onion, chopped
Freshly ground black pepper
400g firm white fish fillets, diced into 1.5cm cubes
200g scallop meat
Method
Cook potato in boiling water until tender. Drain and mash, and add 1/2 cup Vitasoy Soy Milky Lite and beat until smooth in texture. Season with pepper and set aside
Pre-heat oven to 180°C/ 160°C (fan forced). Grease four individual 2-cup capacity individual baking dishes
Heat oil in a non-stick frying pan over medium high heat and cook onion, celery and carrot for 3-4 minutes until vegetables tender. Set aside
Mix cornflour with 1/2 cup of Vitasoy Soy Milky Lite to form a paste. Heat remaining 11/2 cups of Vitasoy Soy Milky Lite and Dijon mustard together in a medium saucepan over medium high heat. When almost boiling, turn heat down to low and stir in cornflour paste. Stir regularly to ensure no lumps form and mixture thickens. Add cooked onion, carrot and celery, along with parsley and green onion and mix well. Season with pepper to taste
Divide fish and scallops evenly amongst individual baking dishes. Top each with the creamy vegetable sauce and mashed potato, making sure to push potatoes to the rim of the dish
Bake 10-15 minutes or until golden and seafood is cooked. Serve immediately
