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300g waxy potatoes, halved

250g white fish fillets

300ml lactose free milk

50g lactose free butter

1 tbsp chopped chives

25g rice flour

2 tbsp chopped parsley

2 tsp Dijon mustard



Cook the potatoes in boiling salted water for 5-7 mins, until almost tender but firm enough to grate. Drain and refresh under cold running water.

Put the fish in a shallow saucepan and pour over the lactose free milk. Bring to a simmer and cook for 5 mins. Drain the fish, reserving the lactose free milk, then set aside.

Heat half the lactose free butter in a medium saucepan, add the chives, then cook for 5-6 mins until softened. Stir in the rice flour for 1 min, then remove from the heat.

Gradually add the lactose free milk, stirring well between each addition. Return to the heat and stir until the sauce comes to the boil. Simmer for 2 mins, then stir in the parsley and mustard.

Heat the grill to high. Flake the fish into large chunks, fold into the sauce, then place in a small ovenproof dish. Coarsely grate the potatoes.

Melt the remaining lactose free butter, toss with the potatoes, season and scatter over the dish. Place under a medium grill for 5-10 mins until the potatoes are golden and tender.

Recipe adapted from: Good Food

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