1. In a slow flame, cook leek, parseley and red onions for 15 minutes or until tender. Season with salt and pepper to taste. 2. Boil the potatoes and make a simple mash with 1 tablespoon of the butter. You can add some milk to make it fluffy. 3. Sautee garlic, habanero and bell peppers in 1 tablespoon butter. Add to mash potatoes and set aside. 4. Paraboil the carrot with the potatoes and then cut it into cubes. Set aside. 5. 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. 6. 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. 7. 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. 8. 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. 9. Spread mashed potatoes on top of salmon mixture evenly. 10. Bake in a preheated oven at 350F until top is golden. 11. Take out of the oven and let it rest about 15 minutes before serving. 12. Serve with steamed greens. ---------------------------------------------------------------------------
Nutrition
Ingredients
