- Preparation time: 60 minutes
- Cooking time: 15 minutes
Ingredients (serves 6):
To mash (mash potatoes)
- 1 kg of potatoes
- 2 tablespoons heavy cream
- 20 cl milk
- 200 g grated cheese (cheddar or gruyere failing)
- Salt, pepper and a tablespoon of powdered nutmeg
For the fish based preparation:
- 2 salmon steaks, boneless
- 2 or 3 pavers colin (depending on size)
- 2 pavements of haddock (smoked if possible)
- 300g peeled large cooked shrimp
- 2 cubes fish stock
- 1 lemon
- 1 bunch of parsley
- 1 teaspoon of saffron
- 1 kg of fresh spinach leaves
Preparation of the recipe :
- Fish:
- Cook the spinach for 10 minutes in a pan with a little water, not fat (well monitored, spinach absorb much water). Reserve.
- In the fish stock, poach all the fish until they are all cooked, adding the lemon juice, parsley, cut into pieces and saffron.
- Once the fish is cooked, remove the broth and arrange them into pieces (rather large) by mixing in a fairly deep dish with shrimp.
- Take some fish with parsley broth (very eyes this should cover the fish in the dish), about 50 cl, put it back on the heat and add flour to bind it and make a sauce. To taste; add salt and pepper if needed.
In cover the fish, then sprinkle with spinach.
- Mash potatoes:
Prepare a very thick puree with potatoes, milk, heavy cream, nutmeg and grated cheese; salt and pepper.
Spread mashed potatoes in the gratin dish on the fish. Sprinkle with grated cheese.
Broil in oven until the dish is golden brown (about 15 minutes, but it depends on the oven).
Serve immediately.
remarks:
This is a recipe that an English grandmother gave me. It adds boiled eggs into pieces between the fish layer and the layer of mashed potatoes, but the dish already seems pretty stodgy like that! It is a traditional English dish that allows you to eat a lot of fish to children.
