This is an exceptional dish. Probably more for a “fancy Mom and Dad night in” or having the girls around.
It is sheer luxury.
What You'll Need
6 salmon fillets
500g raw tiger prawns
1 fish stock pot
1 tbsp tomato puree
1 tsp dijon mustard
6/8 large potatoes
50g cheddar cheese
50g melted butter
large oven proof dish
large saucepan & lid
baking trays x 2
How to Do It
- 1Peel and boil the potatoes for 10mins.
They should be soft on the outside but firm on the inside.
Drain and allow to cool.
Preheat the oven to 180oC.
- 2When cooled, grate the whole potatoes.
Line the oven trays with parchment paper.
Create little piles of potatoes - 6/8 per tray.
Spoon over a little melted butter and bake for 15mins until a little golden brown at the edges but not fully cooked.
Creamy Fish Sauce
- 1Melt the butter in the saucepan.
Stir in the flour and cook for 1 minute until it goes like sand and into a ball.
Add in the tomato puree and mustard.
Gradually add in the milk and whisk until it forms a sauce.
Drop in the fish stock pot and allow to dissolve.
Stir in the cream until it forms a thick, luxurious sauce.
- 2Wash, dry and chop the spinach.
Stir into the sauce.
- 1Pour half the sauce into the bottom of the oven proof dish.
Skin the salmon fillets and peel the tiger prawns.
Cover the fish with the rest of the sauce and drizzle the top with an extra splash of cream.
- 2Top with the potato rosti.
Bake at 180oC for 30/40mins.
Serve with steamed greens.