Serves
4
1
tablespoon milk-free margarine
1
medium-sized carrot, scraped and finely grated
¾
cup finely chopped pecan nuts
1
stick celery, finely chopped
2
tablespoons chopped chives
1
fillet deep sea bream per person
Sauce
1
tablespoon milk-free margarine
2
tablespoons unbleached plain flour
1
cup soy milk or rice milk
1
cup water or vegetable stock
1
teaspoon chopped basil
120
g pumpkin, peeled, seeded and grated
Lightly
grease baking dish.
In a
saucepan, melt margarine over moderate heat and add carrot, nuts and
celery. Sauté lightly for
2-3 minutes. Add chives and mix in well.
Place 2 tablespoons of mixture on each fish fillet.
Roll up fillets and place in prepared dish.
To
make sauce, melt margarine in a saucepan and mix in flour.
Cook until mixture bubble sand looks like golden honeycomb.
Let it bubble for 1 minute then remove from heat and allow to
cool slightly. Slowly
add soy milk, half a cup at a time , stirring constantly to make a
smooth creamy sauce. Return
sauce to heat and cook, stirring constantly.
Add ¼ cup of water and allow mixture to thicken and bubble for
2-3 minutes. Slowly add remaining water to make a thick sauce.
Cook well for a further 2-3 minutes.
Add basil and pumpkin and heat through.
Pour
sauce over fish, cover and bake in moderate oven, 180°C (350°F), for
20 - 25 minutes until flesh flakes easily with a fork.
Serve
with sliced green beans or zucchini slices and thinly sliced potatoes
sautéed in margarine(milk-free).
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