Place the fish steaks in a pan of salty water with a bay leaf and the whole peppercorns, and poach till the fish is almost cooked. Keep an eye on the fish as salmon cooks quite quickly.
Discard the bay leaf and peppercorns; drain the liquid and keep the fish aside.
Pre heat the oven at 250 deg C.
Melt the butter in a pan.
Add the onion, garlic, remaining bay leaves, carrots and peas and stir fry over medium heat for 4-5 minutes.
Add the salt, freshly ground pepper and crushed red chillies, parsley and stir well.
Add the milk and bring to a boil.
Gradually add the flour, constantly whisking to avoid forming lumps.
Keep stirring over medium heat till the mixture thickens and remove from heat.
In a baking tray, spread some of the chunky sauce and arrange the fish over it, covering them with the rest of the sauce.
Place the tray in the centre of the pre heated oven and bake for a few minutes or till the fish is cooked completely and heated through.
Serve hot. We had ours with some roast potatoes and some fresh salad.