Fish and vegetable gratin

INGREDIENTS: (2 servings)

3 potatoes, boiled and mashed
1 fillet of salmon, cut into 1” dice
1 fillet of white fish, cut into 1” dice
1 white onion, finely chopped
3 Tbsp of chopped leek green
1 grated carrot
1 grated courgette
1 tomato, skinned and finely sliced
Olive oil
Flour
Milk
Dill
Breadcrumbs
Parmesan
Parsley
Butter
Lemon

Crust:
2 Tbsp coarsely grated stale bread
1 Tbsp grated Parmesan
1 Tbsp of chopped parsley
1 Tbsp melted butter
Sprinkle of salt

METHOD:

Gently fry the onion in 2 Tbsp of oil until soft
Add the leek and fry for a further two minutes
Add the carrot and courgette
Cook for 2 minutes
Sprinkle ¼ tsp of flour over the vegetables and mix well
Add the salmon
Add 50ml milk
Cook for a further 3 minutes
Spoon the potato mash in an ovenproof dish
Add the fish mixture and gently flatten the surface
Sprinkle the Parmesan and parsley crust all over the fish
Bake in a hot oven for 10 minutes
If the crust is still light, brown it a little under the grill.