Sweet Potato Gratin Fish Pie

Sweet Potato Gratin Fish Pie

By nutritional therapist Christine Bailey

Fish pie is traditionally a stodgy comfort dish – but this lighter version is packed with omega-boosting fish and shellfish, plus veggies for an antioxidant boost. If you want to make this dairy free as well, you can substitute the milk for soy or coconut milk and omit the cheese. This dish can also be frozen, making it an ideal standby weekday meal. Salmon is packed with plenty of omega-3 fats known for their anti-inflammatory and brain supporting nutrients.

(serves 4)

2 medium leeks, cleaned, trimmed and shredded
150g smoked haddock, filleted and skinned
150g cod fillet, skinned
150g salmon fillet, skinned
100g raw king prawns
500ml semi-skimmed milk or canned coconut milk
1 tsp dijon mustard
1 tbsp cornflour
Zest of 1 lemon
Sea salt and black pepper
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 sweet potato (150g), peeled and left whole
½ cauliflower (150g), cut into florets
1 tbsp olive oil
2 tbsp parmesan cheese, grated

To accompany: Green salad and lemon wedges

Preheat the oven to 200°C/gas mark 6.

Place the shredded leeks in a large frying or sauté pan that has a lid and add 1 tbsp of water or vegetable stock. Steam fry for 5 minutes with the lid on, or until the leeks are soft.

Add the fish, prawns, milk and mustard to the pan and simmer with the lid on for a further 5 minutes, or until the fish is opaque and starting to flake and the prawns are pink. Drain (reserve the liquid), remove the fish, prawns and leeks and put them into an ovenproof dish.

Mix the cornflour with a little water to form a smooth paste. Add it to the hot milk liquid. Heat it gently, stirring well until the milk thickens (about 2 minutes) and then season to taste with salt and pepper and lemon zest. Stir in the chopped fresh herbs.

Pour the milk sauce over the fish and leeks.

Meanwhile, place the whole peeled sweet potato into a large pan of boiling salted water with the cauliflower florets and blanch for 2 minutes. Remove from the pan, cool slightly, grate the potato and cauliflower into a large clean tea towel and squeeze gently to remove excess liquid. Tip the mixture into a bowl. Add the olive oil and parmesan cheese, toss and season. Scatter the mixture over the fish.

Bake for 25-30 minutes, until the topping is golden brown, and the filling is bubbling hot.

About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.

Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.

For more information visit her website www.christinebailey.co.uk or follow her on Facebook and Twitter.

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