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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