2. Dice carrot, celery and capsicum. Remove corn kernels from cob and dice shallots. Add to a large saucepan (or deep frypan) with 2 tbsp butter. Cook for 6-7 minutes, or until softened.
3. Sprinkle over 2 tbsp flour. Cook for 2 minutes. Slowly add 1 cup water and 1 cup milk, stirring to make a smooth sauce. Finish with crumbled stock cube, 1 tsp dijon mustard and 1/2 packet chopped dill.
4. Cut fish fillets into 3cm pieces. Add to the mornay and allow to simmer, stirring occasionally, for 5-10 minutes. Season with salt and pepper to taste.
5. Serve mornay with mash and sprinkle with remaining chopped dill.
No Fish option - replace with chicken breast fillet
You can finish this dish in the oven. When you have added the fish, pour into an ovenproof container, top with the mash and bake for 20 minutes at 180°C (top with a little grated cheese for extra flavour and colour if desired).
celery sticks 2
green capsicum 1/2
corn cob 1
milk 1 cup
stock cube 1
dijon mustard 1tsp
dill 1 packet
white fish fillets 2 packets
From your pantry: Oil, salt & pepper