- List Of Ingredients
- 1 x 400ml tin coconut milk
- 1 tablespoon garlic-infused oil
- juice and zest of 1 lemon
- 2 bay leaves
- 300g cod fillet (approx. 2 small fillets)
- 300g undyed smoked haddock
- a splash of white wine (optional)
- sea salt and freshly ground black pepper
- 1 large celeriac, peeled and chopped into equal-sized chunks
- 2 sprigs of fresh thyme, leaves picked
- 1½ tablespoons unflavoured coconut butter
- 150g raw king prawns
- 3 spring onions, green parts only, thinly sliced
- a small handful of fresh chives, chopped
- 1 tablespoon fresh parsley, chopped, to serve
Put the coconut milk, garlic oil, lemon juice and zest and bay leaves into a large, deep pan. Add the cod and haddock and bring to a gentle simmer. Poach the fish for approximately 10 minutes until the flesh flakes easily.
Remove the fillets and set aside. Add the wine (if using) to the poaching liquid, season to taste with salt and pepper, and leave to simmer over a low heat while you make the celeriac mash.
Preheat the oven to 200°C/180°C fan/gas 6. Put the celeriac into a pan of boiling water and boil with the thyme leaves until tender. Drain and mash with the coconut butter, and season with salt and pepper.
Flake the fish and divide between four individual ovenproof dishes (or you can use one big dish). Add the prawns, spring onion and chives to each pot and pour over a quarter of the poaching liquid – it should have thickened slightly by now. Top with celeriac mash and bake for 40–50 minutes, or until the pies are golden on top.
Scatter with chopped fresh parsley and serve with steamed greens such as broccoli, peas or rainbow chard.