Fish and Mashed Potato in oven (lactose free) (gluten free)

Ingredients

• 700 g Mashed potatoes
• 350 g Salmon or haddock, cut into pieces
• 250 ml Fish stock
• 60 g Cheddar cheese, grated
• 55 g Gluten free flour mix
• 55 g Unsalted butter, lactose free
• 1 pcs White leek, finely chopped
• 1 pcs Bay leaf
• 1 tbsp Parsley, fresh, chopped

Method

1. Prepare the mashed potato.
2. Preheat oven to 180°C
3. Bring the fish stock to a gentle simmer in a large saucepan.
4. Carefully add the fish pieces and the bay leaf then poach for around 5 minutes.
5. Remove the fish and set aside. Reserve the liquid.
6. Place a medium saucepan over medium heat and melt the butter.
7. Cook the leeks in the butter until soft for around 5 minutes.
8. Slowly mix in the flour, stirring continuously, and add the fish liquid as you continue stirring.
9. Turn up the heat and cook for around 3 minutes or until the sauce thickens.
10. Remove the saucepan from the heat, remove the bay leaf, then add the poached fish.
11. Season with salt and pepper then add the chopped parsley.
12. Transfer the fish onto an oven-proof dish.
13. Cover with the mashed potatoes.
14. Top with the cheese.
15. Place the dish at the center of the oven for half an hour until you see the sauce bubbling under the mashed potatoes.
16. Serve hot.