This recipe is a tasty alternative to fish pie.
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Serves: 4 people
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1 pinch Black Pepper
1 medium Leek
100 g Low Fat Butter
1 litre Low Fat Milk
50 g Plain Flour
1 pinch Salt
500 g Seafood Mix
skinned, boned and cut into uniform cubes
1 medium SuperValu Carrot
150 g SuperValu Fresh Breadcrumbs
1 bunch SuperValu Fresh Parsley
200 ml SuperValu Light Cream
- Preheat the oven to 170oC/gas mark 3.
- Melt 50g of the butter in a medium pot. Add the flour and cook it out for 1 minute, then slowly add the milk and crem, stirring constantly. Bring to the boil, then reduce to a simmer and season with salt and pepper.
- Add the leek and carrot to the sauce and cook for 1 minute. Fold in the raw fish and simmer gently for 3 to 4 minutes, then transfer to an ovenproof baking dish.
- Melt the remaining 50g of butter, then turn off the heat and add the breadcrumbs and chopped fresh parsley, mixing well. Sprinkle the breadcrumbs over the fish mix and bake in the oven for 15 to 20 minutes, until the breadcrumb topping is golden brown.