QUICK COD AND PRAWN GRATIN

Everyone loves a fish pie and this is a lighter than usual version, with a crunchy breadcrumb and cheese topping rather than mashed potatoes.
It’s quick to make too and ready to eat in under 20 minutes. We like to use extra-mature Cheddar, as its strong flavour means a little goes a long way.
SERVES 4

• 100g frozen cooked peeled prawns
• 400g thick white fish fillet, such as line-caught cod, skinned
• 150g smoked haddock, skinned
• 400ml semi-skimmed milk
• 1 bay leaf
• ½ small onion, finely chopped
• 3 tbsp cornflour
• 3 tbsp cold water
• 100g frozen peas
• 2 tbsp white wine or vermouth
• 40g dry white breadcrumbs, ideally fairly coarse
• 25g extra-mature Cheddar, finely grated
• flaked sea salt
• freshly ground black pepper

287 calories per portion

Spread the prawns on a plate and leave them to thaw at room temperature while you prepare the rest of the ingredients. Cut the white fish fillet and
haddock into 3cm chunks and set them aside. Pour the milk into a large non-stick saucepan and add the bay leaf and onion, then bring to a gentle
simmer.
Mix the cornflour and water together in a small bowl until smooth, then pour this into the warm milk. Cook over a low heat for 5 minutes, stirring
constantly with a wooden spoon until the sauce is thick, smooth and bubbling gently and the onion is tender. Season with salt and pepper.
Stir the peas and white wine (or vermouth) into the hot sauce and cook for 1 minute, stirring constantly. Add the fish pieces and cook for 2 minutes
more, stirring once or twice. Stir the prawns, with any water released from them as they thawed, into the sauce and cook for another 2 minutes or
until the prawns are hot and the fish is cooked. Stir only occasionally so the fish doesn’t break up too much – you want your finished gratin to be
nice and chunky.
Preheat the grill to its hottest setting. Spoon the fish mixture into a warmed 1.5-litre shallow pie dish. Mix the breadcrumbs and cheese together and
sprinkle them over the top. Place under the grill for 2–3 minutes or until the cheese has melted and the breadcrumbs are lightly toasted. Serve
piping hot with some green vegetables.

Recipe comes from my favorite book : link