800g potatoes, peeled, chopped
½ tsp saffron threads
¾ cup milk or pure cream
1 large brown onion, finely chopped
⅓ cup plain flour
2 cups low-fat milk
50 0g thick white fish fillets, cut into 5cm pieces
12 green prawns, peeled, deveined
12 scallops, cleaned
1 bunch chives, finely chopped
⅓ cup grated tasty or gruyère cheese
2 tbsp finely grated parmesan
1 Place potatoes into a saucepan and cover with cold water. Place over a high heat and bring to the boil. Reduce heat to medium high, partially cover and simmer for 20 minutes or until soft.
2 Meanwhile, place saffron threads into a small bowl and cover with 1 tbsp boiling water. Stand for 10 minutes. Drain cooked potatoes and return to hot pan. Place over heat for 1 minute to dry. Remove from heat. Add 40g butter and milk or cream to potatoes and mash until smooth. Stir in saffron mixture. Season with salt and white pepper.
3 Preheat oven to 180˚C. Heat 60g butter in a deep frying pan over a medium heat. When melted, add onion and cook until soft. Sprinkle flour into pan and stir until combined. Cook for 2 minutes. Remove from heat and add milk, stirring until well combined. Return pan to heat and stir until mixture comes to the boil. Add seafood.
4 Remove from heat and stir through chives. Season with salt and white pepper. Spoon mixture into an 8-cup-capacity ovenproof dish. Spoon potatoes over seafood. Sprinkle with cheeses and bake for 20-25 minutes or until potatoes and cheese are golden. Serve.