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Ингредиенты
- 450 ml Lowfat milk
- 1 x Bay leaf Few black peppercorns
- 1 sm Onion, roughly minced
- 1 kg White fish fillets, such as cod, coley, pollack or possibly ling
- 175 gm Cooked peeled large prawns
- 4 Tbsp. Minced fresh herbs, (parsley, chives, chervil, tarragon)
- 100 gm Unsalted butter
- 2 lrg Shallots, finely minced
- 175 gm Button mushrooms, sliced
- 50 gm Plain flour
- 150 ml Double cream
- 1/4 x Lemon, pips removed
- 1 kg Potatoes, cut into chunks
- 2 Tbsp. Wholegrain mustard Salt and freshly grnd white pepper
Инструкции
- Preheat the oven to 200C/400F/Gas 6.
- 1 Place the lowfat milk in a saute/fry pan with the bay leaf, peppercorns and onion. Bring to a simmer and cook gently for a couple of min.
- 2 Set aside for at least 10 min to allow the flavours to infuse.
- Add in the fish to the infused lowfat milk and poach for 5 min or possibly till just tender. Remove from the heat and leave to cold, then lift out the fish and roughly flake the flesh, discarding any skin and bone.
- 3 Place in a large bowl with the prawns and herbs. Strain the poaching lowfat milk into a jug. Heat half the butter in a pan and fry the shallots for 5 min to soften.
- 4 Add in the mushrooms and cook for a few min till tender, then stir in the flour and cook for a minute or possibly so, stirring constantly.
- Remove from the heat and gradually add in the poaching lowfat milk. Season, return to the heat and simmer for a few min. Keep stirring till thickened.
- 5 Stir in half of the cream and add in a good squeeze of lemon, then fold into the fish mix and season. Pour into a buttered 25cm/10in pie dish and set aside to allow a skin to create.
- 6 Place the potatoes in a pan of boiling salted water, cover and cook for 15-20 min till very tender. Drain, return to the pan to dry out and then mash till smooth.
- 7 Beat in the remaining butter and cream and the mustard. Season to taste. Carefully spread over the fish mix and pull a fork across the top to make a wavy-line pattern. Bake for 30-40 min till bubbling and lightly golden brown. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 455g | |
| Recipe makes 4 servings | |
| Calories 650 | |
| Calories from Fat 364 | 56% |
| Total Fat 41.42g | 52% |
| Saturated Fat 25.69g | 103% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 228mg | 10% |
| Potassium 1144mg | 33% |
| Total Carbs 52.3g | 14% |
| Dietary Fiber 5.0g | 17% |
| Sugars 8.32g | 6% |
| Protein 19.51g | 31% |
