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1
In a slow flame, cook leek, parseley and red onions for 15 minutes or until tender.
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2
Season with salt and pepper to taste.
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3
Boil the potatoes and make a simple mash with 1 tablespoon of the butter.
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4
You can add some milk to make it fluffy.
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5
Sautee garlic, habanero and bell peppers in 1 tablespoon butter.
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6
Add to mash potatoes and set aside.
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7
Paraboil the carrot with the potatoes and then cut it into cubes.
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8
Set aside.
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9
Boil the salmon filets with the bayleaves and season with salt until they're tender.
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10
Take out of the pot and shred with a fork.
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11
Set aside and keep the water where you boiled them.
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12
Make a bechamel sauce: Fry flour in one tablespoon of butter until golden.
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13
Add cup of milk and about 5 tablespoons of the water from where the salmon was cooked.
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14
Simmer until creamy.
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15
Set aside.
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16
When leek and onions are tender, add cubed carrots, shredded salmon filets and bechamel sauce and mix well.
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17
Cook for another 3 minutes and pour into a greased pyrex container.
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18
Sautee crushed garlic, crushed olives and sage in 1 tablespoon of butter.
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19
Add white wine and cook til wine is reduced.
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20
Pour on top of salmon mixture.
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21
Spread mashed potatoes on top of salmon mixture evenly.
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22
Bake in a preheated oven at 350F until top is golden.
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23
Take out of the oven and let it rest about 15 minutes before serving.
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24
Serve with steamed greens.
