Free Recipe Smoked Haddock And Prawn Fusilli
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Smoked Haddock And Prawn Fusilli Recipe
375 g Smoked haddock fillet;
-(12oz)
450 ml Milk; ( 3/4 pint)
25 g Butter; (1oz)
25 g Plain flour; (1oz)
125 g Low fat mascarpone cheese;
-(4oz)
125 g Shelled prawns; defrosted
-and
; drained if frozen
; (4oz)
1 tb Lime juice
2 tb Freshly chopped parsley
Salt and freshly ground
-black pepper
1 500 gram bag garlic and herb
-fusilli pasta; (1lb)
Lime wedges to garnish
Smoked Haddock And Prawn Fusilli Preparation
Place the fish in a saucepan and pour over the milk. Bring slowly to the boil then reduce the heat and simmer for 5-6 minutes until tender. Remove the fish and flake into a bowl, discarding any skin and bones. Reserve the milk. Melt the butter, stir in the flour and cook for 1 minute, stirring occasionally. Gradually stir in the milk and cook for 1-2 minutes until thickened and smooth. Stir in the mascarpone, prawns, lime juice and 1 tablespoon of the chopped parsley and seasoning to taste. Meanwhile, cook the pasta following the instructions on the pack. Quickly drain then stir into the fish mixture. Transfer to a warmed serving dish, sprinkle over the remaining parsley and serve immediately garnished with lime wedges. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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