Uptown Food Store

Ingredients · 1 kg potatoes · 1 lemon · 40 g unsalted butter · 400 g frozen peas · 2 carrots · 2 onions · Olive oil · 500 mL semi-skimmed milk
tep 1
Place the sweet potato and carrot in a large steamer over a saucepan of simmering water. Cook, covered, for 10 minutes. Add the cauliflower and 3 of the garlic cloves. Cook, covered, for a further 10 minutes or until tender. Transfer to a food processor. Add 2 tbs of the olive oil and season with pepper and a pinch of salt. Process until smooth, adding 1-2 tbs of water if required. Set aside.
Step 2
Microwave the English spinach, covered, on high for 3-4 minutes or until wilted. Set aside to cool. Squeeze excess liquid from spinach. Coarsely chop.
Step 3
Meanwhile, for the bechamel sauce, heat 2 tbs of the oil in a small saucepan over medium heat. Add 2 tbs of the flour. Cook, stirring, for 1-2 minutes. Gradually add the milk, whisking until smooth. Bring to boil, stirring constantly. Reduce heat to low. Simmer, whisking constantly, for 5 minutes or until mixture thickens. Set aside.
Step 4
Chop the remaining garlic cloves. Heat 1 tbs of the oil in a large saucepan over low heat. Add garlic and leek. Cook, stirring occasionally, for 5-10 minutes or until soft (but not brown). Add remaining flour. Cook, stirring, for 1 minute. Add the fish, peas and bechamel sauce. Simmer, stirring occasionally, for 6 minutes or until fish is just cooked through. Stir through the spinach, parsley, and lemon rind and juice. Season with pepper and a pinch of salt. Transfer to a 2L (8 cup) baking dish.