We often make a delicious sweet and sour leek dish to accompany a roast dinner and this idea stemmed from that. These coconut flavoured leeks are delicious and creamy without dairy and the fish adds a depth to the dish. Sweet potato hash is one of these super quick brunch dishes I often make and it’s a great dish to serve with the leeks.
Serves 2
Ingredients
2 x white fish fillets (e.g. cod, haddock, hake, sea bass, pollack)
The leeks
1 tablespoon coconut oil
3 medium leeks
1 tbsp medium curry powder
4 tbsp coconut oil
Sea salt and freshly ground pepper
The Hash
2 tbsp extra virgin olive oil and a little for brushing the fish
300g sweet potato (unpeeled) cut into 1cm cubes
2 shallots, finely diced
1 tsp dried thyme
1 tsp dried oregano
1 tsp medium curry powder
½ tsp chilli powder
100g curly kale (roughly chopped)
Directions
Brush the fish on both sides, season and set aside
Trim and rinse the leeks, slice them into roughly 5cm discs
Scrub the sweet potato (keeping the skin on adds phytonutrients to your diet), then chop into cubes, dice the shallots and roughly chop the curly kale. Set aside
Measure out the spices, mix thoroughly and set aside
Heat a medium sized pan and add the coconut oil, with a pinch of salt. When hot add the leeks
As soon as they are sizzling, turn the heat down low and cover the pan. Sweat, stirring occasionally, for 6-8 minutes. Do not leave them or they may burn
Meanwhile, heat 2 tbsp of extra virgin olive oil in a large frying pan over medium heat and add the sweet potato and shallots. Cover and cook for 8 minutes.
Once the leeks are softened (about 6-8 minutes), add the curry powder, mix in well, cover and cook gently for a further 5 minutes until the leeks a silky and tender, stirring from time to time.
Pre-heat the grill to medium
Now, turn your attention to the sweet potatoes and add the spices, some salt and pepper and the kale. Mix well and cook, uncovered for a further 3-4 minutes.
Place the fish under the grill and cook for 6-8 minutes, depending on the thickness of the fillets, until just done. To check, insert a knife into the thickest part – it should be opaque and flake easily from the skin.
Meanwhile, add the coconut milk to the tender leeks and stir well. Cook very gently for another few minutes to give you a thick creamy mixture. Check the seasoning and adjust to taste.
The timings should come together nicely, but, if in doubt, ensure the leeks and hash come together at the same time, turn off the heat and keep covered, then grill (or if preferred, pan fry, the fish).
To serve, arrange the leek mixture on the plate, place the fish on top, with the sweet potato has at the side
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