500ml vegetable or fish stock
500g skinless salmon fillets
500g skinless white fish fillets
300g raw or cooked shrimp
small bunch dill, chopped
200g green beans, chopped
300ml /½ pt white wine
200ml lactose free double cream
1 heaped tbsp cornflour
For the topping
1½ kg new potatoes, larger ones halved
3 tbsp olive oil
140g lactose free cheddar, grated
1 bunch chives, chopped
Serves - 4
Heat the stock in a small pan and add the salmon and white fish. Simmer gently for 5 mins, then turn off the heat and leave to sit for 5 mins more.
Remove the fish, keeping the stock, and flake into large chunks, removing bones as you go.
Spread onto the base of 1 large or 2 smaller overnproof dishes with the shrimp, dill and green beans.
Pour the wine, reserved stock and cream into a pan and simmer to reduce a little.
Mix the cornflour to a paste with 1 tbsp of the sauce and whisk back into the sauce, simmering until thickened.
Pour over the fish and veg and leave to cool a little while you make the topping.
Boil the potatoes in salted water until tender, about 10-15 mins.
Drain and steam-dry for a few mins, then return to the pan with the olive oil, chives and half the cheese and chives.
Season, crush lightly with a fork or potato masher, then spoon over the fish. Sprinkle on the remaining cheese and chives.
Recipe adapted from: Good Food