This ketogenic diet recipe provides approximately:
Preheat oven to 200°C/fan 180°C/gas mark 6.
Add celeriac to a saucepan, cover with water. On a high heat bring to a boil, reduce heat to simmer for 10-15 minutes or until soft, drain well.
While the celeriac is cooking; heat oil and butter in a frying pan over a medium heat, add mushrooms and spring onions and fry for 2 – 3 minutes.
Add salmon, haddock, cod and fry for a further 4-5 minutes, until cooked..
Add K.Quik, then bring to the boil and simmer for 5 minutes until liquid reduces.
Add filling to a small oven proof dish (4 inches wide x 2 inches deep). Ensure there is no “pooling” of liquid.
Add cooked celeriac to a small bowl with K.Quik, butter and cheese. Blend to a smooth mash.
Add mash to top of filling.
Cover pie loosely with tinfoil and bake in oven for 20 minutes.
Once cooked, remove from oven and allow to cool slightly before serving.
Below you’ll find guidance on how to achieve a different texture for this recipe, if required.
Repeat steps 1-9 of IDDSI level 7 method.
Transfer to a jug, add 40ml boiled water and blend until a smooth thick purée is achieved.
Repeat steps 1-9 of IDDSI level 7 method.
Transfer to a jug, add 80ml of boiled water and blend until smooth.
K.Quik is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.
Always check with your dietitian what is suitable for you.
- Filling
- 10g Olive oil
- 6g Butter
- 20g Mushrooms finely chopped
- 20g Spring onions, finely chopped
- 30g Salmon, skinned, boneless, finely chopped
- 30g Haddock, skinned, boneless, finely chopped
- 30g Cod, skinned, boneless, finely chopped
- 50g K.Quik
- Topping
- 50g Celeriac, diced
- 25g K.Quik
- 8g Butter
- 10g Cheddar cheese, grated
