Woman_and_Home_Feel_Good_Food_-_October_2019

woman&home PASSIONATE ABOUT FOOD 23

Thisis fullofhigh-quality protein.

Serves 6 • Ready in 1 hr 30 mins

500mlsemi-skimmed milk
1 bayleaf
gratingoffreshnutmeg
350gskinless, boneless salmon fillet
50gbutter
25gplainflour
100mlwhitewine
1tbspparsley,chopped
finelygratedzest½lemon
250gcooked,peeledprawns
500gpotatoes,thinly sliced
forthemussels:
1.7kgmussels
20gbutter
3 shallots,finelychopped
2 garliccloves,finelychopped
125mldrywhitewine
150mldoublecream
handfulofparsley, chopped
youwillneed:
a 2ltr ovenproof dish

1 Place400mlmilkin a panwiththe
bayleafandnutmegandbringto
theboil.Reducetheheat,addthe
salmonandsimmergentlyfor 10
mins.Removethefish,discardthe
bayleafandretainthemilk.
2 Melt½thebutterin anotherpan,
addtheflourandcookfor1 min,
stirring.Addthewineandbeatwell,
thengraduallystirin thepoaching
milkuntilyouhavea thick,smooth
sauce.Season.Flakethesalmon
andaddtothesauce,alongwiththe
parsley,lemonzestandprawns,and
pourintotheovenproofdish.
3 Heattheovento200C/Gas6.
Layerthepotatoesontopofthefish
mixture.Dotwiththeremaining
butter and bake for 35-40 mins.

TIP

Whenwashing

mussels,pulloff

fibrousbeards

andremove

barnacles

4 Meanwhile,washandscrubthe

musselswell.Discardanyopenones.

5 Heatthebutterin a largepanand

softentheshallotsandgarlic.Add

themusselswiththewineandcover

and steam for 3-4 mins until they

openin theirshells.

6 Addthecreamandparsleyand

removefromtheheat.Servewiththe

fishpieandsomecrustybread.

Perserving:Cals595, Fat 35g, Sat fat

17g, Carbs 24g

Fishpiewith

mussels