Fish ragout
Ingredients
- 20 g corn flour
- 300 ml milk
- 400 g mixed fish (for example, fish pie mix including smoked haddock, cod, salmon)
- 50 g baby spinach, finely shredded
- 100 g fine peas (fresh, tinned or frozen)
- 1 unwaxed lemon, finely grated zest
- 50 g Parmesan, finely grated
- salt, white pepper
Method
- In a small bowl, whisk corn four with 4 tbsp milk to a smooth paste, set aside.
- In a saucepan, bring milk, fish, spinach and lemon zest to the boil, reduce heat and simmer (stir occasionally) for 5 to 10 minutes until the fish is cooked. Add the peas, stirn in the corn flour mixture, bring to the boil while stirring. Cook for about a minute, until sauce is thickened. Season to taste. Serve with a sprinkle of Parmesan (if liked).