This recipe has been adapted from a recipe online from The Curry Guy. If you are looking for a tasty low carb dinner party dish that you can make ahead of time and just pop in the oven when ready I think this might fit the bill. I did find making the fibre flour crepes a bit fiddly but decided that if you make them quite small they are easiest to handle and stay together. Also I made them a little thicker than I would a normal crepe. Even lower carb version Sub unsweetened Almond milk for milk in the pancakes Use double cream and a little milk to poach the fish Uae Xanthm gum to thicken the sauce Serves 6 10 Fibre flour crepes made with ultra fine fibre flour, either using the recipe on this site or any pancake recipe 60g butter 1 onion - finely chopped 4 cloves garlic - finely chopped 2 bay leaves 6 black peppercorns 60g ultra fine fibre flour 550ml full fat milk 60ml dry white wine 1 kilo seafood mix including smoked haddock, plus any fish shellfish u like 200g Gruyere cheese - grated 1 bunch parsley - finely chopped salt to taste +pinch of white pepper METHOD 1 Preheat your oven to 200c (400f). 2 Melt the butter over medium heat and then add the chopped onions. Fry until soft and translucent. 3 Add the garlic and fry for a further two minutes. Set aside for later. 4 Pour the milk into a large saucepan and add the fish, bay leaves and peppercorns. 5 Bring to a boil and then reduce the heat to simmer for about ten minutes. 6 Place the pan with the onion and garlic over medium heat and stir in the flour. Continue stirring for about two minutes until the flour become a very light brown and is completely mixed into the mixture. 7 Slowly strain the milk over the butter and flour mixture stirring constantly and set the fish aside. As you add the milk, it will thicken. Take your time with this. In about ten minutes, you should have a beautiful, thick and creamy béchamel sauce. 8 Stir in the white wine and the cheese and stir until the cheese has completely melted into the sauce. 9 Stir in the parsley and salt and white pepper to taste and then set aside to cool slightly. 10 Add the fish to the warm sauce and spoon a little of it into the bottom of a greased, oven-proof dish. 11 Fill the pancakes equally with the rest of the fish mixture, roll them up and place in the dish. 12 Cover with any remaining sauce and a little cheese if you like and bake for about 30 minutes until nicely browned on top. 13 Let stand for about five minutes before serving. Picture is before cooking as I forgot to take a picture when it was cooked golden and bubbling
a day ago
After about 5 attempts of trying to make bread in my bread maker with fine fiber flour I finally had success. I have had a bread maker for a long time its a Panasonic SD-2500 model. I used the Gluten Free Fibre Bread Mix menu. First of all I used my measure jug and put 50ml of warm water, then put 3 tsps of yeast and then covered it with sweetner, (canderel). I left it for about 15 minutes. If you do not see it interact and ferment slightly try again as you may waste a lot of flour like I did. Put the flour into bread maker first then add a little bit more sweetner if desired. Then I added 1/2 a tsp of baking powder (I don't know if it made a different but was determined to make it rise). Tsp of apple cider vinegar. 2tbsp of EVOO. I added the yeast mix and 150ml hot water from kettle. 200ml cold water. Try to cover all the flour with the water. It took 150 minutes and as soon as the breadmaker beeped I took the bread out instead of waiting on it to cool down. This made the crust less chewy. My family loved this bread as much as they did when I used to make my old recipe with heaps of sugar. I sliced the bread up with my bread slicer and froze it in individual bags so I could have one slice a day and it tastes as fresh as the day I made it.