serves
4-6
prep
20 minutes
cook
45 minutes
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
45
minutes
difficulty
Easy
level
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One Dish You Should Know How To Cook
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G
Watch The Full Episode Here
G
Ingredients
- 450 g smoked Murray cod (or any smoked fish), cut into 2 cm pieces
- 400 g skinless salmon fillet, cut into 2 cm pieces
- 6 peeled raw king prawns, shelled, intestinal tracts removed
- 100 g peas
- 1 leek, white part only, thinly sliced
- 300 g grated cheddar cheese
- large handful flat leaf parsley leaves, finely chopped
Mash
- 1 kg potatoes, peeled and chopped (Desiree or large washed red)
- 30 ml milk
- 40 g butter
- salt and pepper, to taste
Béchamel
- 40 g butter
- 40 g plain flour
- 100 ml fish stock
- 100 ml thin cream
- 100 ml milk
- 175 g grated cheddar cheese
- 1 lemon, zest and juice
- 1 cup dill sprigs, chopped
- salt and pepper, to taste
Instructions
- Preheat the oven to 190˚C.
- For the mash, place the potatoes in a large saucepan of lightly salted water and bring to the boil. Simmer until tender, then drain well. Return to the pan and shake over low heat to dry out slightly. Add the milk and butter, season to taste and beat with a wooden spoon to combine well.
- Meanwhile, for the béchamel, melt the butter in a saucepan over medium–low heat, then add the flour and stir for 2 - 3 minutes or until sandy in colour and texture. Whisking continuously, slowly add the stock, then the cream and milk until smooth and well combined. Stir in the cheese, lemon zest and juice and chopped dill. Season with salt and pepper and stir until the cheese has melted.
- Transfer the béchamel to a large bowl. Add the diced fish, prawns, peas and leek and mix gently to combine. Transfer to a large baking dish.
- Spread the mash over the fish mixture and smooth the top with a spatula. Scatter with grated cheddar cheese and bake for 15-20 minutes or until golden brown. Scatter with chopped parsley and serve.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
One Dish You Should Know How To Cook
