Creamy Dairy Free Fish Pie with Celeriac and Sweet Potato
Preparation time: 45 minutes
Cooking Time: 25 minutes
Serves: 4 people
750g white sweet potato peeled and diced
750g celeriac peeled and diced
800g – 1kg of mixed responsibly sourced wild fish. This dish had smoked kippers, wild salmon fillets, haddock and prawns
800ml coconut milk
A few sprigs of lemon thyme
2 bay leaves
1 cauliflower head chopped
2 leeks sliced
1 onion diced
2 stalks of celery
3-4 cloves of garlic crushed
Any home made fish pie is a bit of an effort to make, but this one is well worth it. It’s super healthy and tastes truly sensational.
The main difference between this and a traditional fish pie is the removal of potatoes with their high carbohydrate content and the milk-based sauce. The potatoes are replaced with sweet potatoes and celeriac. Celeriac is a low starch root vegetable and so helps reduce your body’s production of Advanced Glycation End-products that contribute to the production of free radicals. The sweet potato, although relatively starchy, contains significant levels of carotenoids which are also great for reducing the damage from free radicals. Add into this dish the flavour and healthy fats from the coconut milk and you’ve a fantastically delicious dish which will promote a healthy body and skin.
- Pre-heat your oven to 180 degrees.
- In a steamer cook the celeriac and sweet potato until completely cooked through and ready to mash. At the same time hard boil the eggs.
- While these are cooking, in a separate pan poach the fish over a medium heat with the bay leaves and thyme until just cooked through. This should only take a few minutes.
- Once cooked remove the fish from the coconut milk and transfer to your oven dish. Also remove the bay leaves and thyme before adding the cauliflower to the coconut milk. Boil until completely cooked through and soft, then using a hand held blender puree completely.
- While the cauliflower is cooking, peel and slice the boiled eggs but don’t transfer to the baking dish just yet.
- In a separate pan fry your onions for a couple of minutes with the crushed garlic until softened. Now add the leeks and celery and fry for a few minutes more until completely softened. Spread these over your fish.
- Now pour the cauliflower white sauce over the contents of your oven dish and stir thoroughly. Top with the sliced eggs.
- Mash the celeriac and sweet potato with some butter seasoning to taste, spread this mash over the contents of your oven dish and rough the surface of the mash with a fork. Transfer to your oven and bake for 25 minutes. Serve immediately.