Ingredients
800g peeled potatoes, cubed
170g carrots, peeled and sliced
15g butter
25ml milk
60g butter
150g onion, finely chopped
60g plain flour
600ml milk
1 tsp Dijon mustard
100g Cheddar cheese, grated
3 tbsp fresh dill, chopped
250g salmon, cubed
300g cod or pollock, cubed
Method
- Pre heat the oven to 180 fan.
- Put the potatoes into a pan cover with cold salted water, Bring to the boil. Boil for 15 minutes until soft, drain well and mash, then add the butter and milk.
- Put the carrots into a small saucepan, Cover with water and bring up to the boil. Boil for 10 minutes until soft, Drain well and puree using a stick blender.
- Mix the mashed potatoes and carrot puree together.
- Melt the 60g of butter in a saucepan. Add the onion and fry for 5-8 minutes until tender. Add the flour and stir over the heat for a few seconds. Whisk in the milk, whisking until smooth and thickened. Add the mustard, cheese and dill. Season well. Add the fish, mix well and spoon into an ovenproof dish.
- Top with the potato and carrot topping.
- Bake in the oven for 35 minutes until bubbling around the edges and then fish is cooked through.
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