This recipe takes a little longer to prepare than most of my supper dishes, but it is worth it.
Ingredients – Serves 2
Small piece of fresh salmon fillet, skin on.
Milk to cover, approx. ½ pint
1 small onion, chopped
1 bay leaf
Salt and pepper
Few peeled prawns
1 tablespoons chopped fresh parsley
Floury potatoes, peeled and boiled (I find 4 small to medium enough for 2 of us but you may like more)
butter and milk for mashing
Lay the salmon and kipper in a pan. Add the milk, onion, bay leaf and a couple of peppercorns. Bring to the boil, then simmer for 5-7 minutes. Lift out onto a plate and reserve the milk.
When cool enough to handle, pull off the skin and flake the fish, removing any bones. Transfer to a bowl and add the prawns.
Melt the butter in a small pan. Stir in the flour, and gradually add the flavoured milk (I like to add a pinch of saffron just for the appetising colour). Whisk well and simmer gently until thick and a little reduced, taste and season with salt and pepper. Stir in the parsley and pour the sauce over the fish.
Boil the potatoes in salted water, drain well and mash, then spoon evenly over the top of the fish.
Bake in the oven for 30-40 minutes or until the potato is golden brown and crispy. Serve immediately.
Served with french beans this makes a delightful supper dish – easy and tasty.