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Preparation time:
15 minutes
Cooking time:
1 hour
Serves:
4
Calories:
523
(per serving)
Fat:
6
g (per serving)
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Ingredients
900g/2Ib smoked haddock or cod fillets
600ml/1 pint skimmed milk
2 bay leaves
115g/4oz mushrooms
1155g/4oz frozen peas
115g/4oz frozen sweetcorn
675g/1 ½ Ib potatoes, diced
5 tbsp natural low-fat yogurt
4 tbsp fresh parsley, chopped
60g/2oz smoked salmon, sliced
3tbsp cornflour
25g/1oz cheese
seasoning
Preheat the oven to 200C/400F/Gas Mark 6. Place the fish, milk and bayleaves into a saucepan, bring to the boil, cover and simmer for 5 minutes. Add the mushrooms, peas and sweetcorn, cover and cook for a further 6 minutes. Leave to cool. In another saucepan, cook for potatoes in boiling water for 8 minutes. Drain well and mash. Stir in the yogurt, parsley and season.
Use a slotted spoon to remove the cooked fish from the pan. Flake the fish away from the skin and place in an ovenproof dish. Drain the remaining vegetables and add to the fish with the salmon strips.
Blend a little of the left-over liquid with the cornflour to make a paste. Add this paste to the remaining liquid and heat through, stirring until thickened. Discard the bay leaves, season. Pour the sauce over the fish and vegetables, spoon over the mashed potato, sprinkle with cheese and cook in the oven for 25 minutes.
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