Recipe Method

1. Preheat the oven to 180°C. Heat the coconut oil in a pan, sauté the onions and mushrooms over a low heat until soft. Stir in the turmeric and cook for a further 1 minute then remove from the heat.
2. Remove the skin from the hake pieces and lay in a single layer in a shallow oven proof dish and season well with salt and pepper. Lay the onions and mushrooms over the fish and spread the sour cream in an even layer across the top. Cover and bake for 15 minutes.
3. Meanwhile, peel and cube the potatoes. Place in salted, boiling water and cook until soft. Drain and return to the pot.
4. Add the butter and milk, mash until smooth then beat in the egg yolk and season with salt and pepper.
5. Spread or pipe the mash across the top of the fish pie. Bake for a further 15 minutes and then place under a hot grill for 4-5 minutes until golden and crispy. Garnish with parsley or chives and serve.