Ingredients

1 1/2 kilo sweet potatoes, medium
1 onion
700 g salmon, fillet, skinless
600 g milk
120 g butter
2 tablespoon(s) olive oil
1 fennel bulb
150 g shrimps, No2, shells removed
30 g brandy
lemon zest, of1 lemon
1/2 bunch parsley, finely chopped
50 g all-purpose flour
100 g cheddar, grated
salt
pepper

Instructions

1.Preheat the oven to 180ο C (350* F) set to fan.
2.Pierce the sweet potatoes with a fork. Place them in a baking pan and put the baking pan in the oven. Bake for approximately 40 minutes until the potatoes are soft. If the sweet potatoes are large, then they might require more time.
3.Peel the onion and cut it into slices. Spread the slices over the bottom of a medium pot.
4.Place the salmon fillet in a layer over the onion slices.
5.Pour in the milk and add 25 g of the butter. Cover the pot with the lid and simmer for approximately 15 minutes.
6.Remove from the heat and carefully remove the salmon. Remove the bones from the salmon using your hands and cut it into large pieces. Place the pieces in a large bowl.
7.Strain the milk and add the onions to the bowl with the salmon. Set the milk aside.
8.Heat a pan over medium heat and add the olive oil.
9.Finely chop the fennel and sauté until slightly golden.
10.Sauté the shrimps and mix until golden.
11.Add the cognac and wait until it evaporates. Transfer to the bowl with the salmon.
12.Add the lemon zest, parsley, and mix with a wooden spoon.
13.In a pot over medium heat, add 50 g of butter and allow them to melt.
14.Add the flour and whisk until a light roux forms.
15.Add the milk in batches continuously whisking until you have a smooth béchamel.
16.Add half of the cheese, add salt and pepper and pour the mixture into the bowl with the rest of the ingredients.
17.Mix with a wooden spoon and add the mixture to a 20x30 cm ovenproof pan.
18.When the sweet potatoes are ready, remove from oven and cut them in half lengthwise. Using a spoon, scoop out the flesh and add it to a bowl. Mash the flesh with a fork until you have a smooth mash with no lumps.
19.Add 50 g butter and mix until it melts and is combined with the sweet potatoes.
20.Spread the mixture in the ovenproof pan and score with the fork.
21.Sprinkle with the rest of the cheese and bake for 30 minutes.
22.Remove from the oven and serve straight away.

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