Pre-heat the oven to 200c
Cut the fish fillets in 3 to 4 cm cubes and bring the fish-stock to the boil.
Add the fish pieces to poach for a couple of minutes or until just cooked
Butter a gratin dish.
As soon as the fish is cooked, lift it with a slotted spoon and layer the gratin dish. Reserve on the side. Keep the stock to make the sauce
Make a roux : melt the butter in a clean sauce-pan and add the flour. Cook for a couple of minutes
Stirring at all time, pour 500ml of the stock in a steady stream. Reserve the extra stock in case your sauce gets too thick later
Add the wine and simmer for 3 minutes,stirring at all time
Add the cream, check the seasoning and simmer for a minute. You should have a sauce of similar consistency to béchamel
Remove from the heat and add 3/4 of the grated cheese to the sauce
Add the shrimps.
Chop the parsley and add to the sauce
Pour the sauce over the fish and sprinkle with the remaining cheese
Bake in the oven for 10 to 15 minutes or until the top is browning
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