Pink Ling, local prawn meat, Tasmanian salmon, butter, plain flour, fish stock, celery, onion, leek, thyme, parsley, dill, lemon zest, chives, lemon zest, potato, cream parmesan, Himalayan salt and black pepper.
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Oven: 200C – remove lid and bake for 30min, allowing the potato and parmesan to turn golden brown
Stove: place in boiling water and boil for 3min
Strain, return to pot, add the butter and mix together