serves 2
2 tbsp. olive oil
1 onion, finely chopped
2 cloves of garlic
1x 400g tin of chopped tomatoes
½ tsp. cinnamon
½ tsp. ground ginger
Salt and pepper
120g salmon
140g smoked haddock
For the mash
25g butter
300g celeriac
300g carrots
Salt and pepper
Method
Turn on the oven to 175°C/Gas Mark 3.
Chop the celeriac and carrots and boil in salted water until soft. This will
take approximately 30 minutes.
Strain and mash adding the butter, salt and pepper to taste.
Put the fish into a saucepan with just enough water to cover it.
Boil the fish for approximately 5 minutes on a medium heat.
The fish should become opaque and flake easily.
Drain the fish and place in a bowl.
In the saucepan, add the oil onion and garlic, sauté for 10 minutes on a
medium heat.
Return the cooked fish the saucepan with the onions and garlic, adding
the tin of chopped tomatoes, the cinnamon, ginger and half the salt and
pepper.
Simmer on a medium heat to allow the flavours to infuse.
Place the mixture in a small roasting tin and cover with the mash.
Cook in the oven for 20 minutes until the mash crunches up.
Serve with a side of vegetables, a green salad or on its own.
Nutritional value per serving
Calories 409 | Total fat 20.3g | Saturated fat 3.5g | Carbohydrate 20.5g | Protein 19g | Fibre: 2.6g
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