Ingredients
The following ingredients have 4 Servings
- 0.25 cup butter
- 0.5 cup gluten-free all purpose flour
- 2.5 cups milk
- 1 bay leaf
- 0.667 cup cream (48 % fat)
- 1 Tbsp snipped Chives
- 1 cup peas
- 1 Tbsp chopped Dill
- salt
- peppers
- 5 cups potatoes
- 2 tsps salt
- 0.25 cup butter
- 3 cups Salmon fillet (cut into bite sized pieces)
- 3 cups white fish fillets (cut into bite sized pieces)
Instruction
- For the sauce: melt the butter in a heavy-based pan then stir in the flour to make a smooth paste.
- Gradually whisk in the milk and cook gently until thick and smooth. Stir in the bay leaf, cream, chives, peas, and dill. Season to taste then set aside.
- For the topping: grate the potatoes, place in a sieve and add 1/2 the salt. Squeeze out as much liquid as possible with your hands. Leave to drain for 10 minutes.
- Repeat the process with the remaining salt, leave for another 10 minutes and squeeze to remove as much moisture as possible.
- Preheat the oven to 400ºF. Grease a large baking dish.
- Heat the butter in a frying pan and fry the potatoes for 1-2 minutes, stirring.
- Put the fish into the baking dish. Pour over the sauce then top evenly with the grated potatoes.
- Cook for 40-45 minutes until bubbling and the potatoes are browned.
