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Recipe from Season 2, Episode 1 of Healthy Gourmet.
Preheat oven to 375 degrees F.
Place carrots, sweet potato and celery root in a pot with cold water and bring to a boil.
When vegetables have boiled for 5 minutes, remove carrots and continue cooking the potato and celery root for another 5 minutes.
Allow carrots, sweet potato and celery root to cool and grate each one on a box grater and cool in the refrigerator.
Cut the smoked turkey into cubes.
Break the smoked salmon into small pieces.
Cut the perch into small pieces.
Slice the red peppers.
When the vegetables are cool combine with the red peppers, turkey, salmon and perch.
In a separate bowl whisk together the chicken stock, kudzu (disolved in water), coconut milk and egg. Pour into fish mixture and gently stir. If you can not find kudzu in your grocery store, you can use arrowroot stach instead.
Add chopped savory and place into a 9 inch pie plate.
Peel away one piece of filo pastry, brush with olive oil. Place another piece of pastry on top and brush with olive oil, repeat until you have 4 layers.
Slice the filo into strips. Gather them up in a pile and place on top of the pie.
Bake for 30-40 minutes or until the pastry is golden brown.
Total Fat: 11.3g
Total Carbs: 17.4g
Dietary Fiber: 5 g
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