pecial Fish ie

INGREDIENTS erves , plus 2 individual portions to free e ◆ 1kg potatoes, peeled and cut

into chunks ◆ 300g pack ready-prepared sweet potato and butternut squash chunks ◆ Pinch of salt ◆ 250g skinless, boneless cod

fillet ◆ 250g skinless, boneless

smoked haddock fillet ◆ 150g skinless salmon fillet ◆ 450ml milk, plus a little extra ◆ 100g frozen prawns, thawed ◆ 60g butter ◆ 40g plain flour ◆ 2tbsp chopped fresh parsley ◆ 100g frozen peas ◆ Freshly ground black pepper 1 Cook the potatoes, sweet potatoes and butternut squash in lightly salted boiling water for 15-20min, until tender. 2 Put fish into a large frying pan and add milk. Cover and cook over a medium-low heat to poach gently for 5-6min. Cool and drain, reserving the milk. 3 Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. Break fish into large chunks and share between a 1.5 litre baking dish and 2 individual baking dishes. Add the prawns. 4 Measure the cooking liquid and make it up to 450ml with extra milk. Pour into a non-stick saucepan and add 50g butter and the flour. Bring to the boil, stirring constantly with a whisk, to make a smooth sauce. Stir in the chopped parsley and peas. Season. Pour the sauce on top of the fish. 5 Drain, mash and season the potato mixture. Spoon onto fish, using a round-bladed knife to pattern the sur face. Dot the remaining butter on top. Stand the main dish on a baking tray and bake for 25-30min until golden. Wrap and freeze small dishes for up to 3 months. Bake from frozen for 45min. COOK’S TIP: Vary fish according to preference – and price!