This is my gluten free & low fat version of this classic.
350g salmon darne-skinned 350g haddock/cod/pollack darne-skinned 1 cup peeled prawns 500ml Arrabawn skimmed milk 5 black or pink peppercorns 2 bayleaves 1/4 tsp dried rosemary or dill ½ tsp dried or fresh parsley ½ tsp wholegrain mustard 1 dessertspoon cornflour ½ cup frozen petit pois or soya beans ¼ cup low fat cheddar or hard goats cheese 3 large potatoes ½ sweet potato or butternut squash 1 tsp turmeric* ½ cup Arrabawn slim milk 25g butter or 1 tablespoon extra virgin olive oil Sea Salt & ground black pepper
- In a wide saucepan place the fish darnes, 500ml milk, peppercorns, bayleaves and cover with a circle of baking parchment. Simmer over low heat for 5 minutes.Do not overcook. Lift out fish into an ovenproof dish with a slotted spoon and sprinkle the prawns and peas on top. Set aside.
- Meanwhile boil the potatoes, turmeric and/or squash until cooked, strain and mash with the ½ cup skim milk, buter or oil, season and mix through half of the chosen cheese.
- Flavour the cooking milk from the fish pan with your remaining herbs, mustard and remove the bayleaves and peppercorns. Thicken with the cornflour which has been liquefied with a spoon of skim milk and whisk into the warm milk over a low heat.Stir for 2 minutes and pour the lovely sauce over your fish and vegetables.
- Cover with your potato topping and sprinkle the rest of the grated cheese for the finishing touch. Bake for 25 minutes until golden and serve.