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Add a photoUsing sweet potato instead of ordinary potatoes gives this dish an exotic take.
Ingredients
- 50 grams/2 ounces butter
- 100 grams/½ cup milk
- 60 grams/2½ ounces all-purpose white flour
- 150 millilitres/¾ cup single cream
- 1 tablespoon watercress leaves, chopped
- Salt and pepper, to taste
- 350 grams/14 ounces fillet of salmon, cut into 2-centimetre-/¾-inch pieces
- 150 grams/6 ounces tiger prawns, peeled and deveined
- 100 grams/4 ounces frozen peas
- 450 grams/18 ounces sweet potato, boiled in salted water, drained, and mashed
Directions
- Heat the milk over medium heat, add the butter and flour, and cook for 5 minutes, stirring continuously, to make a white sauce.
- Put the sauce in a non-stick saucepan, and add the cream and watercress. Simmer for 3 minutes, and season with salt and pepper.
- Put the salmon, prawns, and peas in an ovenproof dish.
- Place the sweet potato mash over the fish, and level it. Make sure all the fish is covered. Fluff the mash with a fork.
- Place in an oven preheated to 200°C/390°F and bake for 30 minutes, until the top is golden brown.
- Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 4 servings | |
| Calories 415 | |
| Calories from Fat 197 | 47% |
| Total Fat 22.17g | 28% |
| Saturated Fat 9.15g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 196mg | 8% |
| Potassium 650mg | 19% |
| Total Carbs 31.16g | 8% |
| Dietary Fiber 4.0g | 13% |
| Sugars 4.68g | 3% |
| Protein 22.11g | 35% |
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