Creamy Fish Topped With Mussels and Prawns

• olive oil↗
• firm white fish fillets (I used cod but any white fish is fine,sea bass, orange roughy, hake etc.. Just note there are two ca)4
• g mussels, meat↗125
• g peeled cooked prawns120
• garlic cloves, crushed↗3
• green onions↗4
• cup milk↗1
• teaspoon fish stock, powder↗1
• teaspoon vegetable stock powder↗1⁄2
• teaspoons cornflour↗2
• tablespoons lemon juice↗1 1⁄2
• cup dry white wine↗1⁄2
• ml sour cream↗135
• cup cream↗1⁄2
• teaspoon Dijon mustard↗1
• tablespoon gruyere cheese↗1
• tablespoon parmesan cheese↗1
• teaspoon dill↗1⁄2
• pepper↗
• medium carrot, chopped↗1
• g green beans, trimmed↗100

Step-by-step instructions

1. 1

   Note make the sauce first and leave on heat as the fish fillets cooking time are very quick.

2. 2

   In a fry pan heat a little oil and cook garlic slightly, you don't want to burn it, add the green onion and cook for about 30 seconds to 1 minute.

3. 3

   Boil, steam or microwave carrots and beans until tender, set to one side.

4. 4

   Heat milk in pan, add both the stocks. Blend cornflour with a little water and add half the mixture stir until sauce thickens slightly.

5. 5

   Add sour cream, lemon juice, white wine, cream and mustard stir until thoroughly.

6. 6

   combined.

7. 7

   Add cheeses and stir until melted, add garlic onion mixture and dill. If the consistency of the sauce is not to runny like a broth, don't add the remaining cornflour. If it needs to be thickened up a little more to make it more of a sauce, this is where you add remaining cornflour. I add a little at a time until desired consistency. ( I don't know why but sometimes I need all of the cornflour and other times what I add in the beginning is enough.).

8. 8

   Add the carrots, beans, mussel meat, and prawns. Leave over low heat while you cook the fish, stir sauce occasionally.

9. 9

   Pour a little oil in a pan and heat. Pat fish on both sides lightly with flour, place fillet in pan (pan should be hot enough that fish sizzles when added, turn heat down to a medium high heat immediately) Cook, without moving fish, until edges of fillets are opaque and bottoms are golden brown, 3 to 4 minutes.

10. 10

    Turn the heat up on the sauce, so it is nice and hot when served. Turn fish over and cook again without moving fish, 3-4 minutes. This is for thick fillets, for thin it will only 2-3 minutes a side.

11. 11

    To serve place a mound of mash potato in a large bowl, place fillet on top and pour sauce over.