Yam is a popular tuber used in most African and Caribbean dishes. There are over 600 varieties of Yam (supposedly 95% of them are grown in Africa) and generally they have a tough brown outer later with a white or pale yellow flesh. Yams are used the same way you would potatoes and it's used in this recipe for a fish pie.
300g of Yam peeled and cut into chunks
2 tablespoons of butter
100 ml of double cream
Salt and pepper to taste
Sautéed Leek & mushrooms
1 large finely chopped leek
1 shallot cut length ways
50g of Oyster/ Chestnut mushrooms ( optional)
Shallot and Mustard sauce
1 finely diced shallot
2 tablespoons of English mustard
1 tablespoon of whole grain mustard
1 teaspoon of malt vinegar
500g of mixed fish (Smoked Haddock, Cod and Salmon)
Most supermarkets stock the mixed fish.
Place your washed sliced Yam in a saucepan and add water. The water should cover the Yam completely and bring it to the boil on a medium heat. Cook for 10-15 minutes, (insert a fork to the Yam, if it permeates without any resistance, it's done).
Drain the water from the Yam (using a colander) and leave to dry for 2 minutes.
Pass your steamed Yam through a ricer into a bowl.
Add the butter and cream and mix well,
Season with salt and pepper.
Place a frying pan on a medium heat, add the olive oil and chopped leeks
Sauté the leeks for about about a minute and add the sliced shallots. Cook for another minute, add the mushrooms (optional) and cook for another minute.
Set aside until ready to use.
Add the sliced shallots to the frying pan previously used.
Sauté the shallots for 2 minutes on a medium heat and remove from the heat.
Add the sautéed onions to your Béchamel sauce (Click here for recipe) on a medium heat.
Add the English mustard and whole grain mustard to the Béchamel sauce.
Mix well and cook for 2 minutes. Take the sauce off the heat and add the vinegar. Quickly mix everything together and leave on the side.
Preheat your oven to 180*c.
In a casserole bowl or a clay bowl, layer the following;
Add your sautéed leeks, your assortment of fish and your mustard sauce.
Using a piping bag or spatula, pipe your mashed Yam over the filling making sure you cover it entirely.
Using a fork, draw lines lightly on the surface, making sure not to break the seal, as above.
Place your pie in the oven and cook for 18-25 minutes or until the surface is golden.
Remove from the oven and leave to rest for about 5 minutes.
Serve hot with your favourite steamed vegetables. Enjoy!
All photos are by the owner of this blog.