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.
