Salmon Fisherman's Pie With a Caribbean Touch

"An flavourful twist on a classic."
 
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Ready In:
1hr 45mins
Ingredients:
18
Serves:
6
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ingredients

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directions

  • In a slow flame, cook leek, parseley and red onions for 15 minutes or until tender. Season with salt and pepper to taste.
  • Boil the potatoes and make a simple mash with 1 tablespoon of the butter. You can add some milk to make it fluffy.
  • Sautee garlic, habanero and bell peppers in 1 tablespoon butter. Add to mash potatoes and set aside.
  • Paraboil the carrot with the potatoes and then cut it into cubes. Set aside.
  • 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.
  • 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.
  • 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.
  • Sautee crushed garlic, crushed olives and sage in 1 tablespoon of butter. Add white wine and cook til wine is reduced. Pour on top of salmon mixture.
  • Spread mashed potatoes on top of salmon mixture evenly.
  • Bake in a preheated oven at 350F until top is golden.
  • Take out of the oven and let it rest about 15 minutes before serving.
  • Serve with steamed greens.

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RECIPE SUBMITTED BY

Born and raised in Mexico to an Irish father and a Mexican mother. Proud as can be of my heritage.
 
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