A speedy fabulous fish pie topped with carrot. Endorsed by My Time for Change by Emma Wilson Fitness
Peel and chop carrots
Trim the green beans
Thinly slice the leek
Roughly chop the parsley
Boil the carrots with a pinch of salt for 20 minutes
In the last 5 minutes add the green beans
Drain the vegetables, set the green beans aside and mash the carrots
Meanwhile heat 1 tsp slice oil and fry the leek for 5 minutes
Pour 2 tablespoons of coconut milk into a bowl and mix with the cornflour until a smooth paste
Add the remaining coconut milk to the leeks, then add the cornflour mix and mustard
Simmer for 10 minutes until the sauce thickens
Preheat the grill to high
Break the salmon into pieces, stir into the coconut sauce with the spinach and half the parsley
Cook for 2 minutes
Season with salt & pepper
Place the fish pie mix in an ovenproof dish and spoon over the carrot
Place under the grill for 5 minutes
Sprinkle with the remaining parsley and serve with the green beans
2
Delicious with Green Beans.
400g carrots
120g green beans
1 leek
Handful of parsley
Olive oil
200ml coconut milk
2 tsp cornflour
1 tsp wholegrain mustard
300g hot smoked salmon
80g spinach
Himalayan pink salt Black Pepper
pan
collander
oven proof dish
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