( 8.1g carbohydrate per serving )
400ml coconut milk
1 tbsp. garlic-infused oil
Juice and zest of 1 lemon
2 bay leaves
300g cod fillets (approx. 2 small fillets)
300g undyed smoked haddock
A splash of white wine (optional)
1 large celeriac, peeled and chopped into equal-sized chunks
2 sprigs of fresh thyme, leaves only
1½ tbsp. unflavoured coconut butter
150g raw king prawns
3 spring onions (scallions), green parts only, thinly sliced
A small handful of fresh chives, chopped
2. 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.
3. Preheat the oven to 200°C/gas mark 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.
4. Flake the fish and divide between four individual ovenproof dishes. Add the prawns, spring onion (scallions) 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.
If you should need help with measurement conversions please see here
A variety of recipe ideas/articles are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan