RAINBOW FISH PIE
June 24, 2016
- Yields: 4-6
1Preheat the oven to 180°C/350°F/gas mark 4.
2Place the eggs, if using, in a saucepan with cold water just covering them, then bring to the boil, turn down to a gentle simmer and cook for 10 minutes.
3Drain and rinse under cold water.
4Shell and finely chop.
5Meanwhile, put the sweet potatoes in a steamer and steam for 30 minutes or until soft.
6Meanwhile, put the sweet potatoes in a steamer and steam for 30 minutes or until soft.
7Mash with 10g of the coconut oil and salt and pepper to taste.
8While the potatoes are cooking, warm the milk in a heavy-based saucepan.
9Add the bay leaves and, working in batches of similar sized pieces, the fish and prawns.
10Cover and cook for 6 minutes for fillets and 4 minutes for prawns, until cooked. Remove to a dish using a slotted spoon.
11When cool enough to handle, remove the skin and bones from the fish, break up any fillets into smaller pieces and place in a large mixing bowl.
12Strain the cooking liquid into a measuring jug and top up with milk if necessary to give 500ml.
13Add the chopped egg, if using.
14Melt the remaining coconut oil in a pan over a medium heat, add the flour and 500ml cooking liquid and cook, stirring continuously with a whisk, for 8 minutes, until the sauce starts to thicken.
15Continue to stir for a further 2 minutes.
16Season to taste, add the curry powder or turmeric, if using, and the parsley and stir to mix.
17Stir the sauce gently into the fish and pour the mixture into an ovenproof dish.
18Spread the sweet potato mash over the fish.
19Cook in the oven for 35 minutes. Serve with crushed garlic peas.