Recipes
Recipe by Prisca Morjon and Jérémie Jean Baptiste
Creole Parmentier with Sweet Potatoes and Fish
Serves 2 to 4
Ingredients
2 sweet potatoes (about 500 g)
Salt and pepper
1 knob of butter
1 lime
3 tablespoons unsweetened grated coconut
300-350 g fish of your choice: cod, tuna, sole, haddock, salmon
Chef’s tip: Use more than one type of fish for a varied flavour and texture.
Broth
1 onion
1 sprig of thyme
1 bay leaf (or French thyme)
1/2 teaspoon 5 baies pepper blend
Pinch of salt
1 or 2 cloves (or ground allspice)
5 garlic cloves
4 sliced green onions (or parsley)
5 sweet peppers (or 1 bell pepper)
2 tablespoons olive oil
125 ml coconut milk
2 tablespoons flour or manioc flour
Preparation
For the broth
Combine all broth ingredients except the coconut milk and flour.
Bring to a boil, then lower the heat to let the mixture infuse.
After 5 minutes, add the fish, cover and turn off the heat.
For the purée
Cook the sweet potatoes in boiling salted water.
The potatoes are done when they can be pierced easily with a knife.
Drain the potatoes and mash them with a potato masher.
Add the butter and lime zest. Season with salt and pepper if needed.
Assembly and cooking
Place the fish in an oven-safe dish or small saucepan with metal handles. Flake the fish with a fork.
Add the coconut milk mixed with a bit of flour and lime juice.
Season with salt and pepper if needed.
Cover with the purée and top with the unsweetened grated coconut.
Bake at 400°F for 15 to 20 minutes (let it brown).
It’s ready! Serve with a salad of your choice.
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Enjoy your lunch!
