Haddock and prawn gratin
recipe
Haddock and prawn gratin
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This dish is taken from Slimming World's 30 Minute Meals, published by Ebury Press, 15 pounds and 99 pence.Ingredients
- For the topping
- 400g/14oz carrots, peeled, roughly chopped and cooked
- 300g/11oz swede, peeled, roughly chopped and cooked
- 1 egg, beaten
- 4 tbsp very low fat natural yoghurt
- salt and freshly ground black pepper
- For the gratin
- 300g/11oz very low fat natural yoghurt
- 150g/5oz very low fat natural fromage frais
- a pinch of nutmeg
- 4 tbsp finely chopped dill
- 2 tbsp chopped parsley
- 6 hard boiled eggs, shelled and cut in half
- 200g/7oz cooked and skinned smoked haddock fillets, flaked
- 200g/7oz cooked, peeled prawns
- juice of half a lemon
Serves:
4
Preparation:
10
Cook Time:
20
Total Time:
30min
Directions
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- To make the topping, mash the carrots and swede in a large bowl until smooth. Stir in the beaten egg and yoghurt, season and set aside.
- Preheat the oven to degrees/Gas Mix together the yoghurt fromage frais, nutmeg, dill and parsley. Season well.
- In a large mixing bowl, place the hard boiled eggs, flaked, smoked haddock, prawns and lemon juice. Pour over the fromage frais mixutre and toss to mix well.
- Spoon this mixture into four individual, shallow ovenproof gratin dishes. Spoon over the topping and spread evenly. Rough up the surface with a fork. Place in the oven and bake for - minutes until the topping is lightly browned. Serve immediately with steamed green vegetables.
- Syns per serving
- Green:
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