Fish Gratin (aIP/Paleo)

When we went to France in May I had fish gratin at this charming restaurant in Normandy. When I came home I decided to recreate it in an AIP version. Of course that means it is paleo as well.

This is a super simple recipe that comes together quickly.

If you have used other recipes of mine you know that some of the ingredients are flexible. I enjoy recipes that have a base idea and measurements and then you can adjust. So for instance if you don’t like mushrooms then use zucchini or brussel spouts. The idea is to have a nice mix of vegetables with some moist fish topped by a warm potato crust.

I hope you enjoy this taste of France!

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Fish gratin

Yield: 4

Author: Martha Saunders

In France I had a fish gratin and it was delicious. I wanted to recreate it in a AIP and paleo version.

Ingredients

Potato topping

• 1 lb Japanese sweet potato, peeled and cubed
• 1/2 head cauliflower, cut into chunks
• water
• sea salt
• 1/4 cup (approx) coconut milk, full fat

Veggie mix and Fish

• 3 carrots, diced
• 2 celery stalks, diced
• 1/2 leek, sliced
• 4-5 mushrooms, sliced
• 1 Tbsp olive oil
• 1 lb cod, or other white fish of your choice, cut into cubes
• 1/2 can coconut milk, full fat
• 1/4 cup vegetable broth
• 2 Tbsp coconut aminos
• 1/2 tsp sea salt

Instructions

1. Bring the water and salt to a boil in a large pot. Add the cauliflower and potato and cook until very soft.
2. When done puree with milk. You can add ghee if tolerated.
3. In a skillet sauce the carrots, celery, leek, and mushrooms in oil until almost done, about 5 minutes. Then add the coconut milk, broth, coconut aminos, and salt. Stir to incorporate.
4. Pour into a baking dish.
5. Add cubed uncooked fish on top of the vegetable mix.
6. Spoon over the potatoes and spread out evenly. Sprinkle a little sea salt on top.
7. Bake on 350 degrees for 20-25 minutes until slightly golden brown. Serve and enjoy.

Notes

If you don't like large chunks of fish you can cut it up very small and stir it into the vegetable mix before pouring into the baking dish.

You can use parsnips instead of the sweet potato or cauliflower for a slightly different taste.

For paleo you can sprinkle a little parmesan cheese on top for more 'gratin' like taste.