Two adults and two children
Gluten Free Option
Ingredients
One fillet fresh salmon
One small fillet fresh tuna
One filleted monk fish (with back bone removed) or other white fish about the same size as the other two steaks
One fish stock cube
1/4 tsp dried dill !
1/4 tsp dried parsley
3/4 pint hot liquid - half milk of your choice /half water, Carrs Sauce flour (about 4/5 tbs) (Use an appropriate amount of corn flour if you want to be gluten free)
One cup frozen peas
One large tomato
Mashed potatoes - enough for your family
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Method
Put potatoes on to boil first as they take the longest
Cut fish pieces into bite sized chunks (check for any rogue fish bones)
Put the cut up fish into a medium sized saucepan.
Dissolve the fish stock cube in the hot water and pour over the fish.
Bring to the boil and simmer for about 10 minutes or until fish cooked through.
Take out the fish with a slotted spoon and put into a oven proof dish, big enough to hold the fish about an inch and a half deep. Keep the stock in the pan.
Simmer the stock and gradually add the *Carrs Sauce Flour stirring continuously. Keep adding until the sauce has thickened to your taste. As you stir add the frozen peas, dried dill and dried parsley. (If you are using corn flour mix it with a little cold water before you add it - enough to make a runny paste.)
Add the dill and simmer for another two to three minutes still stirring.
Pour the sauce over the fish.
By this time the potatoes should be cooked - drain and mash as you would like. I add a small knob of butter or marg. and about a tbs milk of your choice ( dairy free spread and oat milk for me for me)
Spread the mashed potato carefully over the fish mix.
Decorate by dragging a fork over the surface.
Arrange sliced tomatoes on top.
Put under a hot grill until the tomatoes are soft and the mashed potato gently brown.
Serve with veg or salad.
*Carrs is one brand of sauce flour -there are others and some supermarkets have their own brand.