Casserole with cod and shrimps

Preheat the oven to 200 degrees.

In a large saucepan, bring 450 ml of milk and cream with the cod to the boil.

Cook the fish over low heat for 5 minutes.

Divide the fish into pieces on the bottom of an oven dish.

Do the same with pieces of smoked salmon and the shrimps.

Melt half of the butter in a pan and stir in the flour (1 minute), then add the milk/cream mixture while stirring.

Let this boil for 5 minutes.

Add salt, pepper and parsley to taste.

Pour the sauce over the fish.

Boil the potatoes until done and mash them with the remaining butter and remaining warm milk until smooth (optional: add cooked carrots).

Spread the puree over the fish and sprinkle with the grated cheese.

Place the dish in the oven for about 40 minutes until the top is golden brown and the sauce starts to bubble.