Ingredients
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250 g Salmon fillet without skin, cut into pieces, from one of the Blue Island Fish Markets
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250 g Hake fillet without skin, cut into pieces, from one of the Blue Island Fish Markets
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150 g medium size Shrimps, cleaned, from one of the Blue Island Fish Markets
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1 small onion, peeled and finely chopped
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2 tablespoons olive oil
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40 g butter
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1 teaspoon thyme
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60 g flour
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450 ml milk
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1 teaspoon vegetable stock
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2 teaspoons English mustard
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Salt
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Pepper
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4 tablespoons Ouzo
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1 tablespoon fresh lemon juice
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200 g garden peas
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For the mashed potatoes:
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750 g potatoes, peeled and chopped. Boiled in water until soft.
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75 g butter, cut into cubes
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50 ml milk
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½ teaspoon paprika
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Salt
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Pepper
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75 g Cheddar cheese, grated
Instructions
Start by making the mashed potatoes for the topping.
Cut the potatoes into pieces and boil in salted water until tender, about 15-20 minutes. Then drain well and mash them with a potato masher until smooth. Add the butter, milk, paprika, salt, pepper and stir until well mixed.
Next, heat the oil and butter in a saucepan. Sauté the onion for 1 minute and add the thyme. Add the flour and stir. Cook for a minute and add the milk, vegetable stock and mustard. Gradually stir the mixture with a whisk and a silicone spatula until it thickens.
Put the fish pieces in a bowl, peel the prawns and drizzle with the lemon. Then add all the fish and seafood to the saucepan and heat for 3-4 minutes. Then, stir in the garden peas and pour the mixture into a baking pan or ovenproof dish measuring 20 x 20 x 5 cm. Finally, spread the mashed potatoes out on top of the fish and shape the surface with a fork. Sprinkle with the grated cheese and bake in a preheated oven at 200°C. Bake for 20 minutes. Remove from the oven and leave to stand for 10 minutes and then serve.
Bon appétit!
From Athena Loizidou
