Ain’t saying that this would be anything new under the Monkey sun and ain’t saying this is something spectacular, but just to remind you of the variety in paleo cooking, I present yet again an oven-baked dish. Easy, simple, delish. Will keep a couple of days in the fridge and is tasty hot and cold.
- smoked whitefish (in my case, savusiika, “lavaret”) OR smoked salmon
- fresh champignons
- 3-4 onions
- 2,5 dl coconut milk
- 3 organic eggs
- salt and pepper if needed
Chop the onion and champignons, fry in butter until tender and golden. Rip the fish into bite size bits and put in an oven casserole together with the onion-mushroom mix. Mix in a separate bowl the coconut milk and eggs, season if the fish isn’t too salty. Bake in approx. 200 degrees until the bake is settled, about 40 minutes. Enjoy hot or cold. I’d say it’s even better when it’s cold!
If you want a cheesy crust in your fish pie, try this dairy free Monkey trick:
- coconut flour
- nutritional yeast
Combine equal amount of these too and sprinkle on top of the casserole before baking it. Forms a nice salty crust as you can see here: