SERVES 4
INGREDIENTS:
2 Skinless and Boneless Salmon Fillets
2 Skinless and Boneless Cod Fillets
100g King Prawns
100g Peas
50g Butter
50g Plain Flour
500ml milk
4 Spring Onions
2 Garlic Cloves
2 tbsp Dijon Mustard
Sprinkle of chives, salt and pepper
500g potatoes
1 tbsp Wholegrain mustard
A dollop of butter
1 tbsp Soured Cream
Sprinkle of Cheddar Cheese
Sprinkle of Wensleydale Cheese
6 slices of Brie
METHOD:
Preheat oven to 200C.
Peel and chop your potatoes and bring to the boil. Turn down heat and simmer until soft enough to mash.
Once your potatoes are cooked, drain the potatoes and add a dollop of butter, soured cream, wholegrain mustard, 50ml milk. Mash and season with salt and pepper. Set to one side.
In another pan, add your 50g butter, flour, garlic and finely chopped spring onions. Once the butter has melted, add 450ml milk and bring mixture to the boil. Whisk with a balloon whisk until mixture goes thick and stop from sticking to the bottom of the pan.
Once thick, remove from heat and add Dijon mustard, chunks of salmon and cod, peas and chives. Mix until coated.
In an oven proof dish, place the fish mixture with the potatoes on top. Add grated cheddar, Wensleydale and slices of Brie.
Place in oven for 25 mins until cheese is golden and serve with green veg.
Enjoy!
Ferg x
Comments