Ingredients
4 x 92g smoked haddock portions, defrosted or frozen
125g (4oz) cooked peeled prawns (optional)
55g (2oz) butter
1 leek, sliced
30g (1oz) flour
300ml (10 fl oz) milk
black pepper
3 large potatoes, peeled, par-boiled and sliced
Serves 4
NUTRITIONAL VALUES PER PORTION (APPROX) 373 Kilocalories;
30g Protein; 15g Fat; 32g Carbohydrate; 3g Fibre.
Method
Preheat the oven to 200°C/400°F, Gas Mark 6
Melt half the butter in a large saucepan and cook the
leeks for 2-3 minutes until soft. Stir in the flour
and cook for 1-2 minutes.
Remove from the heat; gradually stir in the milk. Return
to the heat and cook stirring until the sauce has thickened.
Stir in the prawns and seasoning. Place half the sauce
into a pie dish; add the fish and spoon over the remaining
sauce.
Top with the sliced potatoes and dot with the remaining
butter. Season with the pepper.
Place the dish on a baking sheet and bake for 35-40
minutes.
Serve with a selection of green vegetables.
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