A combination of 2/3 recipes this is a very tasty fish pie. The cooking time may be a bit long but it is done in the oven and the preparation is really easy.
Preparation time: 20 minutes
Cooking time:20 minutes + 40 minutes
Smoked fish 300gr (different qualities: haddock, salmon mackerel)
1/2 handful frozen shrimps
1/2 handful of frozen peas
1 courgette thinly sliced
1 carrot thinly sliced
1 onion thinly sliced
400ml coconut milk
1 organic lemon (zest and juice)
1 cloves garlic (crushed)
2 bay leaves
1 tsp turmeric
Sea salt and freshly ground pepper
2 medium size sweet potatoes
A handful each of chive, parsley and dill
3/4 tbsp flour
First cut and chop into samll pieces the celeriac and the sweet potatoes and boil them in salted water for about 20 minutes.
In another pot cook, in salted boiling wate,r the courgette and the carrot for about 10 minutes. Last few minutes, add the peas.
Put the coconut milk, with garlic, lemon (zest and juice), the onions the bay leaves the dill the parsley and the turmeric in a deep sauce pan and bring to boil.
Add the fish and cook for for about10 minutes. Last few minutes add the prawns. Do not overcook, so the fish stays soft. When ready, take the fish out and set aside.
When the celeriac is ready drain it and then mash it adding chive finely chopped, some milk and some butter. Add some grated nutmeg if you like it!
Melt some butter in the remaining milk, then add the flour 1 tbsp at a time and whisk to get a creamy sauce. When it boils, remove from the heat.
Flake the fish , add the boiled veggies and some of the sauce. Divide into single portion or one bigger ovenproof dish well oiled and top up with the celeriac mash and some breadcrumbs.
Bake in the oven at 180 degrees C fan for about 40 minutes.
Take out, let it stand for 5 minutes and sprinkle with chopped parsley.
You can add some grated cheddar as well on the top!