100g cooked peeled prawns, defrosted if frozen
400g firm white fish – cod, haddock or pollock
150g smoked haddock
150g frozen Petit pois or peas
25g plain flour
25g cheddar cheese
Handful of fresh parsley finely chopped
Take the skin off the fish and chop into bite size peices and put to one side.
To make the sauce melt the butter in a pan and add the flour stirring all the time. Keep stiring and slowly add the milk. Bring to the boil and simmer on a low heat until thickened. Add the peas, chopped parsley, salt and pepper to the sauce stirring continusouly for approximately 1 minute. Add the fish and cook for a further few minutes then add the prawns. Only stir occasionally at this point so the fish doesn’t break apart. Cook for a few minutes until the fish is cooked.
Preheat the grill to its highest setting. Spoon the fish mixture into an oven proof or deep pie dish and top with the breadcrumbs and grated cheese. Place under the grill for approximately 3 minutes until the cheese has melted and the breadcrumbs toasted. Serve with mixed greens.