Salmon Fisherman's Pie With A Caribbean Touch

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 large potatoes, peeled and cut in quarters
• 1 lb salmon fillet
• 10 king prawns
• 1 leek, thinly sliced
• 1 red onion, thinly sliced
• 1 carrot
• 5 green olives, finey chopped
• 1/4 large red bell pepper, finely chopped
• 1/4 habanero pepper, finely chopped
• 1 garlic clove, crushed
• 1/4 cup wine
• 1/2 teaspoon dried sage
• 1 tablespoon chopped fresh parsley
• 2 bay leaves
• 5 tablespoons butter
• 1 tablespoon flour
• 1 cup milk
• salt and pepper

Recipe

• 1 in a slow flame, cook leek, parseley and red onions for 15 minutes or until tender. season with salt and pepper to taste.
• 2 boil the potatoes and make a simple mash with 1 tablespoon of the butter. you can add some milk to make it fluffy.
• 3 sautee garlic, habanero and bell peppers in 1 tablespoon butter. add to mash potatoes and set aside.
• 4 paraboil the carrot with the potatoes and then cut it into cubes. set aside.
• 5 boil the salmon filets with the bayleaves and season with salt until they're tender. take out of the pot and shred with a fork. set aside and keep the water where you boiled them.
• 6 make a bechamel sauce: fry flour in one tablespoon of butter until golden. add cup of milk and about 5 tablespoons of the water from where the salmon was cooked. simmer until creamy. set aside.
• 7 when leek and onions are tender, add cubed carrots, shredded salmon filets and bechamel sauce and mix well. cook for another 3 minutes and pour into a greased pyrex container.
• 8 sautee crushed garlic, crushed olives and sage in 1 tablespoon of butter. add wine and cook til wine is reduced. pour on top of salmon mixture.
• 9 spread mashed potatoes on top of salmon mixture evenly.
• 10 bake in a preheated oven at 350f until top is golden.
• 11 take out of the oven and let it rest about 15 minutes before serving.
• 12 serve with steamed greens.