Serves 4
Ingredients for the fish mix
- 500 gms Salmon fillet, skin-on and 300 gms Sea bass fillet, skin-on
- 1 bay leaf
- 2 ½ cups whole-fat milk
- 1 tsp. whole black peppercorns
- 1 sprig thyme
- 1 shallot, peeled and diced
Ingredients for the mash
- 700 gms russet potatoes, skin-off, washed and cut into halves or quarters
- 50 gms unsalted butter
- 5 tbsps. whole-fat milk
- Sea salt and white pepper to taste
Ingredients for béchamel sauce
- 3 tbsp. plain flour
- 50 gms unsalted butter
- 75 gms cheddar cheese, grated
- 1 cup assorted frozen vegetables (carrots, peas, corn)
- 1 tbsp. chopped parsley
- 2 hard-boiled eggs, peeled and sliced into rings
Mash
- Place potatoes in a pan of salted water and cook from cold till tender.
- Drain the potatoes well, place back in the pan and keep warm.
- Season the mash, add in the butter and milk gradually till the mash is smooth.
- Keep warm, set aside and preheat your oven to 170 degrees celsius.
Fish mix
- Put the fish in a large pan and add the milk, bay leaf, peppercorns, thyme and shallot.
- Bring to a boil, then simmer gently for 6 minutes till the fish is cooked.
- Remove fish from the pan, strain the remaining ingredients and reserve the poaching liquid.
- Boil some water and pour it over the peas, corn kernels and carrots. Drain after 2 minutes.
Béchamel sauce
- Melt 50gms butter in a pan and mix in the flour, stir continuously till the paste is golden.
- Gradually whisk in the reserved poaching liquid, allowing the sauce to boil for 2 minutes.
- Reduce the heat to medium, add in 50gms cheddar cheese, blanched vegetables and mix well.
- Remove from the heat and stir in the parsley.
Assembly of the dish
- Discard the skin and flake the fish in an ovenproof dish or 4 individual dishes.
- Pour the béchamel sauce over the fish and place the sliced eggs on the sauce.
- Spread the mash on top of the eggs, even out the edges with a fork, and sprinkle the remaining cheese over.
Bake for 15 minutes till mash is golden. Rest for 5 minutes and serve warm.
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