Serves 4-6
You will need:
For the cheesy white sauce:
Method:
Recipe and photo credit by - Grahams The family Dairy
You will need:
- 400g Skinned salmon fillet
- 400g Thick skinned cod fillet
- 200g Fresh scallops, roes removed (optional)
- 200g Shelled raw king prawns
- 100g Frozen peas, defrosted and drained
- Freshly squeezed juice of 1 lemon
- Freshly ground black pepper
- 90g Graham’s organic butter butter
- 45g Flour
- 600ml Graham’s organic whole milk
- 100ml Graham’s organic double Cream (optional, but if not using add same amount of additional milk)
- 50g Freshly grated cheddar cheese
- 50g Freshly grated Parmesan cheese (or more cheddar)
- 1-3 Teaspoons Dijon mustard
- Finely grated zest and juice of ½ a lemon
- 350g Warm mashed potato
- Butter
- Sea salt and freshly ground black pepper
Method:
- Preheat the oven to 200ºC/fan180ºC/gas 6.
- Cut the salmon and cod into large chunks and remove the tough little muscle that sometimes adheres to one side of the scallop (if using).
- If the scallops are huge, cut in half around the middle.
- Toss the fish with a splash of lemon juice and freshly ground black pepper.
- Tip into the bottom of an oven-proof dish that will take the fish leaving enough room for a topping of mashed potato.
- Sprinkle over the defrosted, drained peas.
- Next make the white sauce.
- Melt the butter in a medium heavy saucepan, add the flour and using a heatproof spatula or wooden spoon stir over the heat for 2-3 minutes.
- When you have a smooth bubbling paste that is beginning to turn a sandy brown and starts to smell toasty, switch to a wire whisk and begin to add the milk.
- Leaving the pan on the heat whisk in the milk in 2 or 3 goes, whisking well to beat out the lumps.
- Make sure it is well blended.
- Return to the heat and slowly bring to the boil, whisking all the time.
- Once thickened, stir in the grated Cheddar, Parmesan and Dijon mustard, lemon zest and juice to taste.
- Taste and season.
- Pour over the fish and peas to cover and stir gently.
- Spoon the warmed mashed potato in dollops all over the surface then use the back of the spoon to spread out the potato and join the dollops together.
- Brush the surface with melted butter and fluff up the surface with the back of a fork – this looks good and gives nice crunchy bits.
- Bake for about 20 minutes until golden brown and bubbling, let it rest for 5 minutes before serving with your favourite greens or salad.
Recipe and photo credit by - Grahams The family Dairy
