Method
Wash and chop haddock and salmon into 2cm cubes, wash prawns.
Place milk, spring onions and dill in a saucepan, heat gently. Add fish and poach for 7 minutes. Drain fish and spring onions and set aside, return milk to pan.
Cook tortellini for 10 minutes in boiling water (no lid). Drain and toss pasta in olive oil. Add cream, sour cream, parsley and half the grated cheese to the pan of milk.
Heat sauce and add the fish, pour into oven– proof dish. Cover top of fish with layer of tortellini and sprinkle breadcrumbs and rest of grated cheese over the top.
Place in oven at 180°C, gas mark 4 for 20 minutes (after 15minutes remove from oven and add crushed crisps then return to oven).
To make sun–blushed soda bread, sieve soda bread flour into a bowl adding chopped sun–blushed tomatoes and buttermilk. Mix to form a soft dough. Shape mixture into a round, place on floured baking tray. Bake for 25 minutes at 200°C/gas mark 6.