Skip to content
- Preheat the oven to 180°C.
- Peel the vegetables.
- Cut the sweet potatoes into pieces and place them on a baking sheet.
- Sprinkle with olive oil and bake for 20 to 25 minutes. source : ineskohl.info
- Meanwhile, cut the potatoes into large cubes and bake for 15 minutes until tender.
- Drain and set aside.
- Prepare the court-bouillon: bring 2 liters of salted water to a boil, add the bunch of herbs and simmer for 10 to 15 minutes, covered.
- Add the cod and bring to a boil for 4 minutes.
- Drain the fish, then crumble it coarsely. Set aside.
- Add the butternut squash pieces to the drained potatoes and mashed potatoes with a potato masher or food mill.
- In a small saucepan, heat the coconut cream over low heat, then add the sifted cornstarch without stopping to stir.
- When the mixture starts to thicken, remove from heat and mix the coconut cream with the butternut mashed potatoes.
- Preheat the oven to the “grill” position.
- Place the flaked cod in an ovenproof dish, season with salt and pepper, then cover with the butternut mashed potatoes.
- Sprinkle with the coconut chips and bake for 5 minutes.
- Chop the coriander and sprinkle the dish just before serving.
