Preparation time is 20minutes
Cook time is 2hours
Total time is 2hours 20minutes
Serve is for 4 people
Estimated cost per serve is 13.94 dollar
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
Topping
- 1tablespoons parsley, chopped
- 800grams mashed potato
- 25grams butter
- 15grams Cheddar cheese, grated
- 1tablespoons sunflower oil
- 1 leek, trimmed, cleaned and thinly sliced
- 50grams butter
- 50grams plain flour
- 1 3/4 cup milk
- 2/3 cup fish stock
- 75grams Cheddar cheese, grated
- 1 bay leaf
- 800grams salmon, skinned and cut into large cubes
- 1 pinch salt
- 1 pinch pepper
Method
Step 1 of 4
Preheat the slow cooker if necessary. Heat the oil in a saucepan, add the leek and fry, stirring, for 4-5 minutes or until softened. Scoop out of the pan with a slotted spoon and transfer to a plate.
Step 2 of 4
Add the butter, flour and milk to the pan and bring to the boil, whisking constantly until thickened and smooth. Mix in the stock, cheese, bay leaf and a little salt and pepper.
Step 3 of 4
Arrange the cubed fish in the slow cooker pot so that it is an even layer, then pour over the hot sauce. Cover with the lid and cook on low for 2-3 hours or until the fish flakes easily when pressed in the centre with a knife.
Step 4 of 4
When almost ready to serve, stir the parsley into the hot mashed potatoes. Stir the fish, spoon into individual ovenproof dishes, if liked. Spoon the potatoes over the top, dot with the butter and sprinkle with the cheese. Lift the pot out of the housing using oven gloves if not using separate dishes and brown under the grill until golden. Serve with steamed asparagus.
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