Low-fat fish pieby Vic Mitchell
|Preperation time: 15 mins
Cooking time: 1 hour
|300g fresh haddock fillet;
300g smoked haddock fillet;
500ml skimmed milk;
1 bay leaf;
675g potatoes, peeled and quartered;
105g peeled cooked prawns;
25g low-fat margarine spread;
25g plain flour;
1 tbsp chopped fresh parsley;
25g reduced-fat mature cheddar cheese, grated.
|Put all the haddock fillets in a large pan with
425ml of the the milk and the bay leaf. Bring gently to a simmer,
partly cover and leave to simmer for 5 minutes. Remove from the
heat and leave to stand for 15 minutes.
Meanwhile, boil the potatoes until tender and mash with the remaining milk.
Remove the haddock from the milk and break into flakes (discard any skin and bones). Put in an ovenproof dish along with the prawns.
Melt the spread in a pan and stir in the flour. Strain the milk used to cook the haddock into the pan and whisk until boiling. Add the parsley and season. Pour over the fish . Spread the mash over the top of the fish mixture and sprinkle with the grated cheese. Bake in the oven (gas5/190c)for 30 minutes.
Creamy smoked haddock and prawn soup
Highland winter vegetables
Beer-battered fish and chips