200g floury potatoes, cubed
200g parsnips, cubed
140g skinless white fish fillet (firm texture)
140g skinless undyed smoked haddock fillets
400ml lactose free milk
200ml lactose free cream
¼ small pack parsley, leaves finely chopped, stalks reserved
1 tbsp chopped chives
2 tbsp rice flour
zest and juice 1 lemon
2 tbsp chopped parsley
Bring a saucepan of salted water to the boil, add the potato and parsnips, and boil until almost tender – about 4 mins.
Drain well. Meanwhile, put the fish in a pan where they will fit snugly but not on top of each other.
Cover with the lactose free milk, poke in the parsley stalks and bring the lactose free milk to a gentle simmer.
Cover the pan, turn off the heat and leave to sit in the milk for 5 mins.
Lift the fish out and break into large chunks. Discard the parsley stalks but keep the lactose free milk.
Put the lactose free milk and rice flour in a saucepan together.
Bring to a simmer, whisking continuously, until the sauce has thickened and become smooth.
Turn the heat down, add the drained potatoes and parsnips, the lemon zest and half the juice, and cook gently for 5 mins, stirring occasionally.
Stir in the chives, lactose free cream, fish and parsley, and taste for seasoning – it will need plenty of pepper, some salt and maybe more lemon juice from the leftover half.
Divide between two shallow bowls, serve with chunks of gluten free bread and enjoy.
Recipe adapted from: Good Food