Smoked haddock and prawn fusilli

4 servings

Ingredients

Quantity Ingredient
375 grams Smoked haddock fillet; (12oz)
450 millilitres Milk; ( 3/4 pint)
25 grams Butter; (1oz)
25 grams Plain flour; (1oz)
125 grams Low fat mascarpone cheese; (4oz)
125 grams Shelled prawns; defrosted and
; drained if frozen
; (4oz)
1 tablespoon Lime juice
2 tablespoons Freshly chopped parsley
Salt and freshly ground black pepper
1 500 gram bag garlic and herb fusilli pasta; (1lb)
Lime wedges to garnish

Directions

Place the fish in a saucepan and pour over the milk. Bring slowly to the boil then reduce the heat and simmer for 5-6 minutes until tender.

Remove the fish and flake into a bowl, discarding any skin and bones.

Reserve the milk.

Melt the butter, stir in the flour and cook for 1 minute, stirring occasionally. Gradually stir in the milk and cook for 1-2 minutes until thickened and smooth.

Stir in the mascarpone, prawns, lime juice and 1 tablespoon of the chopped parsley and seasoning to taste. Meanwhile, cook the pasta following the instructions on the pack. Quickly drain then stir into the fish mixture. Transfer to a warmed serving dish, sprinkle over the remaining parsley and serve immediately garnished with lime wedges.

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