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Fish dish a breeze

24/6/2017

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Picture
By Jan Cheshire

​WE LOVE to eat fish, however we don’t get much variety in the supermarkets around this area, so I try to cook a few different fish dishes from time to time. This is one of the best fish pies that I have ever made and is a very easy and economical recipe.

COCONUT FISH PIE
Ingredients
  • 400ml can of coconut milk or cream
  • juice and zest of 1 lemon
  • 1 bay leaf
  • 500 grams of fish such as blue grenadier chopped into chunks
  • splash of white wine (optional)
  • 350 grams of celeriac peeled and diced
  • 2 medium potatoes, peeled and diced
  • thyme
  • parsley and chives (optional)
 
Method
  1. Gently poach the fish in the coconut milk together with the lemon juice and zest, parsley and chives, if using, and a splash of olive oil for 5 to 8 minutes.
  2. Cook the celeriac together with the thyme and potatoes for 20 minutes until soft.
  3. Drain and mash together with a little butter, season.
  4. Put the fish in a baking dish, pour over the poaching liquid.
  5. Top with the mashed celeriac and potatoes.
  6. Bake at 180 degrees for 30 to 40 minutes until golden on top.
 
Enjoy!
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