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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A fun recipe from recipe+. I think it would be a fun way to get the kids to eat fish. It is also suggested you could top pies with puff pastry or mashed potato and bake in an oven preheated to 200C (180c fan forced) for 15 minutes. Any firm white fish will do such as ling or perch. Ingredients:
500 g frozen shoestring french fries |
1/4 cup lemon juice |
600 g white fish fillets (skinless cut into 4cm pieces) |
40 g butter |
1 leek (pale section only washed and thinly sliced) |
2 tablespoons plain flour |
1 1/2 cups skim milk |
3/4 cup frozen peas and corn (thawed) |
2 tablespoons chives (coarsley chopped) |
Directions:
1. Preheat oven to 220C (200C fan forced).
2. Place fries on an oiled baking tray/s and bake for 25 to 30 minutes or until golden and crisp (or check manufactures instructions).
3. Meanwhile fill a medium frying pan with water to 5cm deep and add 2 tablespoons of the lemon juice and bring to the boil over moderate heat and add fish, cover and reduce heat to low and poach fish for 5 minutes or until just cooked.
4. Using a slotted spoon transfer fish to a plate.
5. Melt butter in a medium saucepan over moderate heat and add leek and cook and stir for 4 to 5 minutes or until soft and the add flour and cook and stir for 1 minute.
6. Gradually add milk, stirring until mixture boils and thickens and then stir in the fish and vegie mix and simmer for 2 minutes or until heated through and then stir in chives and remaining juice.
7. Spoon hot mornay mix into 4 x 1 1/2 cup serving dishes and stand chips in mornay mix and then serve.
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