Fish Pie with celeriac and sweet potato mash
2 x 800g celeriac peeled, cut into cubes etc seasoning
2 leeks trimmed and thinly sliced
2 cloves of garlic, peeled and finely chopped
2 tablespoons of olive oil (or 1 of coconut oil)
200ml of wheat free fish or veggie stock
2 tspn arrowroot
2 tbsp of low-fat crème fraiche
Handful of fresh flat leaf parsley chopped
200g salmon fillet chopped
220mg Coley or Pollock
100ml dry white wine
1 large sweet potato
2 egg yolks
2 tbspn grated parmesan
Place the leek and garlic into a cold pan along with the oil.
Cook slowly until just softened, add the wine and reduce by half.
Add the stock bring to a simmer.
Add the fish to the pan and cook gently for 5 minutes, then remove the fish and reserve to one side.
Bring the stock back to a simmer and then thicken with the arrowroot.
Add the crème fraiche, parsley and fish to the sauce and check the seasoning.
Prick the sweet potato with a fork and bake in the oven for 40 minutes.
Peel and dice the celeriac and boil in salted water until tender, when cooked, drain well and puree in a processor along with 2 egg yolks and the sweet potato flesh.
Place the fish into an oven proof dish and place or pipe the puree on the top.
Sprinkle with parmesan and bake in a hot oven until golden