Name: Smoked Haddock And Prawn Fusilli
Ingredients: 375 g Smoked haddock fillet; (12oz); 450 ml Milk; ( 3/4 pint); 25 g Butter; (1oz); 25 g Plain flour; (1oz); 125 g Low fat mascarpone cheese; (4oz); 125 g Shelled prawns; defrosted and; ; drained if frozen; ; (4oz); 1 tb Lime juice; 2 tb Freshly chopped parsley; Salt and freshly ground black pepper; 1 500 gram bag garlic and herb fusilli pasta; (1lb); Lime wedges to garnish

CATEGORY	CUISINE	TAG	YIELD
Dairy		Sainsbury’s, Sainsbury8	4	servings

INGREDIENTS

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

INSTRUCTIONS

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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