Shepherd’s pie with salmon and fennel

If we are not willing to settle for junk living, we certainly shouldn’t settle for junk food. ~Sally Edwards

A very good friend of mine has been coming over to the city I live in every Wednesday for the period she was attending the somelier courses. I had been looking forward to those Wednesdays so much – we had made kind of a deal – I cook something for dinner and she brings the wine. A perfect deal :). It has been the perfect motive to make something new.

This one time I thought of making my version of the shepherd’s pie – with fish and fennel, using celery and potato puree for the crust.

Since all of the ingredients came together on the spot, I may not be very precise in the measurements :).

* A piece of salmon filet

* 1 fennel bulb
* 2 medium potatoes
* 1/3 medium celery
* Heavy cream
* A few tablespoons of butter
* Mustard seeds
* Salt & fresh ground pepper

Cut the peeled potatoes and celery in cubes. Cook it in butter for a few minutes, add water and heavy cream in equal proportions just enough to barely cover the veggies, add some salt and pepper. Cook for 15-20 minutes or so, until the celery and potatoes are cooked. Puree it with the blender.

Cut the salmon in cubes, dice the fennel and cook it in a pot 10-15 minutes with a few tablespoons of heavy cream and a teaspoon of mustard seeds.

I was using individual serving baking dishes for baking the pie. Add the cooked salmon and fennel to the cups and cover with the puree. Cook in the oven at 160 degrees (C) for 15-30 minutes or until the puree gets golden.

Let it cool for a few minutes and serve.

Bon appétit!

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