Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 4

Ingredients

  • 750g (1lb 10oz) potatoes, unpeeled
  • 250g (9oz) white fish fillet (such as coley, pollack or haddock), cut into bite-sized pieces
  • 250g (9oz) salmon fillet, cut into bite-sized pieces
  • 400ml (14fl oz) hot lactosefree or plant-based milk (limit soya to 60ml/
  • 4 tablespoons per portion), or standard milk if you know you tolerate lactose
  • 50g (13/4oz) butter
  • 50g (13/4oz) gluten-free flour
  • 100g (31/2oz) Cheddar cheese, grated
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped chives
  • 100g (31/2oz) small cooked peeled prawns (optional)
  • salt and freshly ground black pepper

Method

 

Preheat the oven to 180°C (350°F), Gas Mark 4.

Cook the potatoes in a large saucepan of lightly salted water for 6–7 minutes. Drain and set aside to cool slightly.

Meanwhile, place the white fish and salmon in a deep-sided frying pan. Pour over the hot milk and bring to a boil. Reduce the heat and simmer gently for 3–4 minutes, until the fish is just cooked. Strain the milk into a jug and transfer the fish to an ovenproof dish.

Put the butter and flour into a saucepan and warm gently to melt the butter. Stir for 2 minutes to cook the flour.

Add the reserved milk to the saucepan a little at a time, stirring well to incorporate it. Stir for a further 2–3 minutes, until thickened, then remove from the heat and stir in half the cheese, the lemon juice and the chives, and season to taste. Pour the sauce over the fish, add the prawns, if using, and stir gently to coat.

Wearing rubber gloves to protect your hands from the heat, grate the potatoes coarsely and scatter the grated potato over the fish. Sprinkle over the remaining cheese and bake for 15–20 minutes, until the topping is golden and crispy.

Taken from The Low FODMAP Recipe Book by Lucy Whigham, published by Aster £14.99

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