In this instance, the classic British dish was given a paleo twist. Still as hearty as the original, but just a tad healthier.
You will need:
1 kg sweet potato
1 kg skinless white fish (frozen is ok)
250 g smoked haddock/cod
1 can coconut milk (arroy brand is best, personally)
2 × 50g butter
3 pcs bay leaves
2 to 3 tbsps sweet potato flour
Salt and pepper, to taste
Wash the sweet potato and cook in the microwave for about 10 to 15 minutes, turning occasionally, until the flesh is soft. No need to peel as it is easy to cut through the skin and scrape off the flesh when cooked. When done, make a sweet potato mash with 50g butter, salt and pepper.
Meanwhile, heat the coconut milk plus half a can of water on the hob. Dunk the bay leaves in and season with salt and pepper.
When nearly simmering, place the fish in to gently poach for about 10 minutes. When this is done, take the fish out and just flake with a fork. Take away the bay leaves too. Set aside.
Make a rue by melting 50 g of butter in a separate pan then adding the sweet potato flour in. Mix until it forms into a paste consistency.
Transfer this paste into the cooking liquor, heat, and gently stir until just thickened (coating the back of a spoon). Ta da!! Bechamel sauce. Season to taste.
Place the flaked fish in an oven dish, pour the sauce over the fish, the spoon the mash on top.
Don’t flatten out the top. The uneven surface will create nice little burnt mash that tastes caramel-y.
Enjoy with your choice of veggies.