| 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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