Method

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 from Good Food magazine


Ingredients

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

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