Fish Pie With Quinoa Crust - cooking recipe

Ingredients

3.5 oz quinoa, rinsed
2 tbsp olive oil
2 None small leeks, sliced
2 bulbs fennel, finely chopped
1/3 cup arrowroot starch
2 tsp English mustard powder
3 cups fish stock
1/3 cup fresh flat-leaf parsley leaves, chopped
2 tbsp lemon juice
20 None smoked mussels
10.5 oz salmon fillet, skin removed, cubed
10.5 oz cod fillet, cubed

Preparation

Preheat oven to 350\u00b0F. Place quinoa in a saucepan with 1/3 cup water and a pinch of salt. Bring to a boil then reduce heat and simmer, covered, for 10-15 mins, until tender.
Meanwhile, heat 1 tbsp oil in a saucepan over medium heat. Saute leeks and fennel for 4-5 mins, until tender. Blend arrowroot and mustard powder with a little stock to form a paste. Gradually blend into leek mixture along with remaining stock. Bring to a boil, stirring, until thickened. Season to taste and simmer for 2 mins. Remove from heat and stir in parsley and lemon juice.
Stir mussels, salmon and cod into sauce. Transfer to 4 ramekins. Place on a baking tray. Mix remaining oil into quinoa. Distribute between ramekins and bake for 15-20 mins, until golden brown.