Friday, January 21, 2011

Creamy fish with spinach and mash : Wk54/5

Serves 4 : Very easy : Quick
400gm mashing potatoes
200gm butternut
1 small onion, finely chopped
125ml fat free milk
300gm spinach

480gm hake fillets (skinless)
250ml fat free milk
1 Tblsp cornflour
1tsp wholegrain mustard
Freshly ground black pepper

Cut the potato and butternut into chunks.
Cook together with the onion in lightly salted boiling water.
Drain well and mash.
Beat in the 125ml milk.
Keep warm.

Steam the spinach until it wilts.
Drain off any excess moisture and keep warm.

Poach the fish in milk until it flakes easily.
Remove from the pan and break into flakes.
Add the mustard and cornflour paste to the milk along with black pepper to taste.
(You may need to add a little more milk to the pan.)
Once the sauce has thickened, tip the fish flakes back into the pan.

Make a bed of mash on each of four dinner plates.
Top with the spinach and finish with the fish.

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