Skinless ocean trout
400 g, skin off
Raw peeled prawns
500 g, (buy 500g whole prawns), peeled, deveined
1 whole, pale section only, thickly sliced
1 medium, thinly sliced
Dried bay leaf
1 whole, dried
3 cup(s), (750ml)
Reduced fat oil spread
¼ cup(s), (40g)
2 tbs, chopped, plus extra sprigs to serve
800 g, (4 x 200g potatoes), peeled, coarsely chopped
- Preheat oven to 180°C. Place the trout, ling, prawns, leek, carrot and bay leaf in a large, deep frying pan. Add 2½ cups (625ml) of the milk. Place over medium heat and bring to a simmer. Reduce heat to low and cook for5 minutes or until fish is just cooked. Remove from heat. Strain fish and leek mixture through a coarse sieve, reserving the milk. Place the fish mixture on a large plate. Coarsely flake the fish, discard the bay leaf and set aside.
- Melt the spread in a medium saucepan over medium heat. Cook the flour, stirring, for 2 minutes or until the mixture bubbles. Gradually add the reserved milk mixture, stirring constantly. Cook, stirring, for5 minutes or until the sauce thickens. Season with salt and pepper. Stir in the dill.
- Add the fish mixture to the sauce and gently fold to combine. Spoon into a 2L-capacity ovenproof dish.
- Meanwhile, cook the potato in a large saucepan of boiling water for 15 minutes or until tender. Drain well. Return to the pan with the remaining milk. Using a potato masher, mash until smooth. Spoon the potato mixture over the fish mixture and lightly spray with oil. Bake for 20 minutes or until golden brown. Top with extra dill.