recipes
Fish and leek pie
Ingredients
For the potato topping
- 675g potatoes, peeled and quartered
- 3 tbsp milk
- 1 tbsp butter substitute (Flora Cuisine)
- Fresh seasoning
For the sauce
- 3 tbsp butter substitute (Flora Cuisine)
- 40g flour
- 425ml milk
- 1 tbsp chopped fresh parsley
- Zest of half a lemon
For the filling
- 450g white fish fillets, skinned and cubed (Emborg)
- 115g cooked peeled prawns (Emborg)
- 1 leek, sliced thinly and blanched in boiling water
- 85g sweetcorn kernels (Emborg)
Method
Preheat oven to 200°c, 180° fan assisted or gas mark 6. Boil potatoes in a pot for about 15mins or until cooked. Meanwhile for the sauce, place the flora cuisine in a pot, heat and add the flour and cook for a few minutes. Add the milk stirring constantly, bring to the boil over moderate heat until thickened and smooth. Add parsley, seasoning and lemon zest. Arrange fish, prawns, leeks and sweetcorn in a greased ovenproof dish and pour over sauce. Drain potatoes and mash until there are no lumps. Beat in the milk and flora cuisine. Season well and spoon over the fish. Smooth the top. Bake for 45minutes or until cooked through. Serve while hot with steamed broccoli or other preferred vegetables.
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