Here is the recipe - whip it up tonight and see what the family thinks!
You will need:
4 organic or free range eggs, lightly beaten
2 egg whites, beaten until stiff (save yolks for sauce)
4tbsps organic Quark Cottage Cheese
1 piece of salmon fillet, steamed or grilled
1 piece of white fish â flathead, bream, dory, steamed or grilled
3 fresh shallots, chopped finely
2 â 3 tbsps chopped fresh Chives
4 or 5 Fresh dill sprigs (tops)
2 teaspoons Quinoa flour or pure Oatbran, milled medium fine
To Make the Pie
Simply place the eggs, Quark, flour / oatmeal and herbs into a mixing bowl or blender / Thermomix and combine thoroughly (I used Speed 5 on Thermy for 1 minute).
Shred the fish meat with your fingers into small morsels.
Grease a loaf tin or pie dish with a little oil and wipe out with a paper towel.
Pour mixture into loaf tin / pie dish and sprinkle with fish morsels. Bake the pie in moderate oven (180 degrees celcius) for 30 â 35 minutes until the sides have come away slightly from the tin.
For Dill Sauce
You will need:
2 egg yolks, lightly beaten
Handful of fresh dill sprigs
Sprinkling chopped chives
2tbsps organic Quark Cottage cheese
1 teaspoon freshly squeezed lemon juice
Dash of milk if needed to thin it out
Combine all ingredients in a bowl and mix until thoroughly combined (or add all ingredients to Thermomix, using speed 3 / heat 60 degrees for 5 minutes).
Pour into a small pan and stir over low heat until thickened. If sauce starts to separate, add a dash of milk and blend with stick mix or whisk quickly.
Remove the pie from the oven and sauce from heat. Slice pie and serve with warm sauce and steamed greens.
This recipe was very tasty, full of protein and very low carbohydrates. Eco Dad loved it and even Little Miss Eco had a second serving!
Love and fishies,
The Eco Mum xo
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