River Cobbler in a Mushroom and Sweet Pepper White Wine Sauce on Cheesy Mash
You can use most types of fish for this dish, salmon or tuna, I don’t recommend cod purely because it tends to fall apart at the end of the process. I’m using unsmoked river cobbler because river cobbler has rapidly become one of my favourite fish.
Tip the mushrooms, pepper and fennel seeds into the pan with the fish juices and fry for about 3 or 4 minutes adding ground black pepper and some sea salt, then sprinkle a level desert spoon full of plain flour over and stir, add a gloop of white wine and keep stirring. After a minute add the cream as much as to get the consistency that you want, give it a good stir and heat it through, return the fish to the pan and simmer on a low heat.
The potatoes should now be done add the cheese and mash it into the potatoes, then add the butter, cream, salt and pepper then whisk until they are smooth and creamy.
Plate up and enjoy