Ingredients
250 ml Oatly enriched or organic oat drink
1 small onion, quartered
2 bay leaves
½ tsp black peppercorns
700g potatoes
250ml carton Oatly cream
Finely grated zest 1 lemon
300g skinless salmon fillet
300g skinless cod or other white fish fillet (eg Pollack)
125g peeled cooked prawns
2 tbsp olive oil
1 small bulb fennel, trimmed and chopped or 1 medium leek, trimmed and chopped
40 g plain flour
2 tbsp chopped parsley
Method
1. Pour the Oatly oat drink into a pan and add the onion, bay leaves and peppercorn, bring to a simmer, remove from the heat and allow to infuse for 20 minutes or until ready to use then strain.
2. Meanwhile peel the potatoes and cut into even chunks. Put into large pan, cover with water and bring to the boil, simmer until tender. Drain well then mash with 100ml Oatly Cream and grated lemon zest, season.
3. Pre-heat the oven to 190ºC (170ºC fan) gas mark
4. Cut the fish into chunks of a similar size and place into a greased ovenproof dish (approx 1.5litre) and scatter the prawns on top. 4. Heat the oil in a pan, add the fennel or leek and cook gently until softened. Stir in the flour and cook for 1 minute. Pull off the heat then gradually add the Oatly oat drink and remaining Oatly cream. Return to the heat and stir until the sauce thickens, cook over a low heat for 1 minute (this should be quite a thick sauce). Take off the heat and stir in the parsley, season if needed then pour evenly into the dish. Using a fork gently lift the ingredients so they are coated in the sauce.
5. Spoon over the potatoes and spread in an even layer, fork up the surface then place the dish in the oven to bake for 35 minutes or until the potatoes are golden.
