- 2 pounds fresh wild salmon or snapper, or combination of both
- 2 cups of 2 percent milk
- Salt and black pepper
- 3 farm-fresh eggs, medium-boiled, shelled
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon of grape seed or olive oil
- 2 tablespoons parsley, chopped
- 1 tablespoon dill, chopped
- 1 tablespoon cilantro, chopped
- 2 garlic cloves, chopped
- 1 large shallot, chopped
- 1 tablespoon local seasoning peppers, chopped
- 2 large tomatoes sliced or 1 packet of cherry tomatoes cut into quarters
- 1 teaspoon capers, chopped
- ½ pound cassava
- ½ pound potato
Pre-heat the oven to 375 F. Peel and then boil the cassava until very soft; this will take some time so keep checking to make sure it is soft. Peel and boil the potatoes. Once they are both done, mash up together and add salt and pepper and a little bit of butter. Set aside.
Season the fish with salt and pepper. Poach the fish in milk in a large saucepan over medium heat until slightly firm to the touch, about 5-10 minutes. Reserve the milk and flake the fish into a buttered and deep pie dish or ovenproof dish.
Slice the boiled eggs and lay on top of the fish. Sauté the chopped seasoning peppers, shallot and garlic on medium high heat with 1 tablespoon of grape seed or olive oil for a few minutes then add the tomatoes. Continue to sauté for another 5-8 minutes until tomatoes are slightly browned. Set aside.
Melt the butter in a saucepan, stir in the flour and then slowly add the reserved milk. Stir continuously to prevent lumps. When the sauce has thickened, add the parsley, cilantro, dill and capers and season with salt and pepper to taste.
Add the tomato mixture as a layer over the fish and eggs. Pour the sauce over the fish and eggs. Cover this with the mashed potato and cassava and lightly rough up the surface with a fork. Cook for approximately 30 minutes, until the potato is lightly browned.