Basa with Cashel Blue® Cheese Dauphinoise with Prawns

• Place a pot over medium-high heat with a drizzle of oil.
• Once hot, fry the garlic for 1 min. Add 100ml water (per 2P), stock and creme fraiche.
• Carefully add the carrots and parsnips to the sauce. Season with ¼ tsp salt (per 2P) and ½ tsp pepper (per 2P). 
• Bring to the boil, cover and lower heat to medium.
• Simmer until the veg is parboiled, stirring regularly, 10-15 mins. In the last 5 mins, stir through the prawns and ½ tbsp flour (per 2P), mix well and allow to thicken. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

• Carefully transfer the veg and sauce to an appropriately-sized oven dish. 
• Crumble the Cashel Blue® cheese on top of the dauphinoise. 
• Pop into the oven and bake until the sauce is bubbling and the carrot and parsnip are cooked through, 15-20 mins.

TIP: You want the dauphinoise to be 2-3 cm thick—keep this in mind when choosing an oven dish.

• Once the dauphinoise is in the oven, pat the fish with kitchen paper to remove excess moisture. 
• Lay the fish onto a lined baking tray. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle. Drizzle with oil , season with salt and pepper.
• When the oven is hot, pop the fish onto the top shelf and bake until cooked through, 10-15 mins.

• Meanwhile, trim the green beans and chop into thirds.
• Zest and quarter the lemon.
• Place a pan over medium heat with a drizzle of oil.
• Add the green beans and fry until starting to char, 2-3 mins.
• Lower to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Remove the pan from the heat. Season to taste with salt, pepper, lemon zest and lemon juice.