1 medium, white part only, thickly sliced
1 medium, thinly sliced
Bay leaf, dry
800 g, roughly chopped
Low Fat Spread
Plain White Flour
2 tablespoons, chopped, plus extra sprigs to garnish
Calorie controlled cooking spray
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the trout, coley, prawns, leek, carrot and bay leaf in a large deep frying pan. Add 625ml milk, bring to a boil over a medium heat, then lower the heat and simmer for 5 minutes or until the fish is just cooked. Strain through a colander and reserve the milk. Transfer the mixture to a large plate, coarsely flake the fish, discard the bay leaf and set aside.
- Cook the potatoes in a large saucepan of boiling water for 15 minutes or until tender.
- Meanwhile, melt the spread in a medium saucepan over a medium heat. Add the flour and cook, stirring, for 2 minutes or until bubbling. Gradually pour in the reserved poaching milk, stirring constantly. Cook, stirring, for 5 minutes or until thickened and smooth. Season and stir in the dill. Add the fish mixture and stir through gently. Spoon into a 2-litre ovenproof dish.
- Drain the cooked potatoes, return to the pan with the remaining milk and mash until smooth. Spoon the mash over the fish mixture and mist lightly with cooking spray. Bake for 20 minutes or until golden. Garnish with the dill sprigs.