Prep 1 hr
Cook 45 mins
An flavourful twist on a classic.
- 4 large potatoes, peeled and cut in quarters
- 1 lb salmon fillet
- 10 king prawns
- 1 leek, thinly sliced
- 1 red onion, thinly sliced
- 1 carrot
- 5 green olives, finey chopped
- 1⁄4 large red bell pepper, finely chopped
- 1⁄4 habanero pepper, finely chopped
- 1 garlic clove, crushed
- 1⁄4 cup white wine
- 1⁄2 teaspoon dried sage
- 1 tablespoon chopped fresh parsley
- 2 bay leaves
- 5 tablespoons butter
- 1 tablespoon flour
- 1 cup milk
- salt and pepper
- In a slow flame, cook leek, parseley and red onions for 15 minutes or until tender. Season with salt and pepper to taste.
- Boil the potatoes and make a simple mash with 1 tablespoon of the butter. You can add some milk to make it fluffy.
- Sautee garlic, habanero and bell peppers in 1 tablespoon butter. Add to mash potatoes and set aside.
- Paraboil the carrot with the potatoes and then cut it into cubes. Set aside.
- Boil the salmon filets with the bayleaves and season with salt until they're tender. Take out of the pot and shred with a fork. Set aside and keep the water where you boiled them.
- Make a bechamel sauce: Fry flour in one tablespoon of butter until golden. Add cup of milk and about 5 tablespoons of the water from where the salmon was cooked. Simmer until creamy. Set aside.
- When leek and onions are tender, add cubed carrots, shredded salmon filets and bechamel sauce and mix well. Cook for another 3 minutes and pour into a greased pyrex container.
- Sautee crushed garlic, crushed olives and sage in 1 tablespoon of butter. Add white wine and cook til wine is reduced. Pour on top of salmon mixture.
- Spread mashed potatoes on top of salmon mixture evenly.
- Bake in a preheated oven at 350F until top is golden.
- Take out of the oven and let it rest about 15 minutes before serving.
- Serve with steamed greens.