Cook 1 kg of peeled sweet potatoes, cut into 2 cm cubes.
Use 900 g of salmon fillets with skin.
Add 1 3/4 cups of milk.
Include 1 bay leaf.
Use 1 tablespoon of butter.
Add 175 g of cleaned and patted dry shrimp.
Season with salt and black pepper to taste.
Add 1/2 cup of grated cheddar cheese.
Chop 1 large onion into small pieces.
Mix in 50 g of all-purpose flour.
Use 250 g of heavy cream.
Chop 25 g of fresh dill.
Grate 140 g of cheddar cheese coarsely
Cook 1 kg of peeled sweet potatoes, cut into 2 cm cubes.
Use 900 g of salmon fillets with skin.
Add 1 3/4 cups of milk.
Include 1 bay leaf.
Use 1 tablespoon of butter.
Add 175 g of cleaned and patted dry shrimp.
Season with salt and black pepper to taste.
Add 1/2 cup of grated cheddar cheese.
Chop 1 large onion into small pieces.
Mix in 50 g of all-purpose flour.
Use 250 g of heavy cream.
Chop 25 g of fresh dill.
Grate 140 g of cheddar cheese coarsely
Cook the sweet potatoes in boiling water for eight minutes or until tender, but still firm
Drain and reserve
In a pot, combine salmon fillets with skin on top, then add milk and bay leaf
Bring to a boil and simmer for three minutes
Let cool and transfer to a buttered baking dish
Reserve the milk separately and discard the bay leaf
Heat 1 tablespoon of butter in a frying pan
Add cleaned shrimp and cook until tender
Season with salt and black pepper to taste
Set aside
In a pot, melt half of the butter
Cook chopped onion until softened
Add all-purpose flour and cook for one minute, stirring constantly
Remove from heat and add milk, heavy cream, and cooked shrimp mixture in batches, whisking constantly to prevent lumps
Return to low heat and cook until thickened
Stir in grated cheddar cheese, chopped fresh dill, salt, and black pepper to taste
Distribute the shrimp mixture over the salmon fillets
Top with remaining butter, 100 g of grated cheddar cheese, and season with salt and black pepper
Bake in a hot oven (400°F) for 30 minutes or until the sweet potatoes are golden brown
Serve with cooked broccoli or green beans.
