Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 500grams skinless salmon fillet
- 25grams butter
- 25grams plain flour
- 1 3/4 cup milk
- 3 large leeks, trimmed, cleaned and sliced
- 125grams frozen peas, defrosted
- 1kilograms cartons ready-made fresh mashed potato, 2 x 500 g
- 50grams dill, roughly chopped
- 25grams Parmesan cheese, freshly grated
- 1 pinch salt
- 1 pinch pepper
Method
Step 1 of 3
Place the salmon in a microwave-proof container and pour over 2 tablespoons water. Cover and cook in a microwave oven on high for 3-4 minutes until the fish is opaque and cooked through. Set aside and then flake into large chunks.
Step 2 of 3
Melt the butter in a saucepan, add the flour and cook over a medium heat, stirring, for a few seconds. Remove from the heat and add the milk, a little at a time, stirring between each addition. Then bring to the boil, stirring, until thickened. Remove from the heat and season with salt and pepper.
Step 3 of 3
Add the leeks and peas to the sauce, then gently stir in the salmon. Transfer to a large gratin dish. Place the mashed potato in a large bowl and beat with 2 tablespoons water and two-thirds of the dill until soft and smooth. Spoon over the salmon mixture and scatter over the Parmesan. Place in a preheated oven, 200°C for 10 minutes, then transfer to a preheated high grill and cook for 5 minutes until the top is browned. Scatter with the remaining dill.
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