1.5 kg Alaska pollock skinless fillets, thawed
1 kg parsnips
1 kg small potatoes
1 tbsp panang curry
1 litre coconut milk
1 tbsp chicken stock paste
500 g semi-dried tomatoes
20 sprigs of thyme
salt and white pepper
Chop the parsnips, potatoes and onion into small pieces and turn them in the oil. Season with salt and pepper and bake in the oven for 20 minutes at 180°C.
Fry the curry in the oil for 2-3 minutes. Add the coconut milk, stock, tomatoes and thyme. Let it simmer for about 10 minutes and season to taste with salt and pepper.
Place the hot vegetables in a ½ Gastronorm tray and pour the sauce over the vegetables.
Cut the fish into small pieces and place them in the tray. Bake in the oven for 10 minutes at 180°C.