Flavourful fish with a creamy topping – pure luxury, in a pie!

Serves: 4

Everything in bold is a Free Food - so enjoy as much as you like!

Preparation & cooking time: 1 hour

you will need...

7oz/198g salmon fillet
7oz/198g thick cod or haddock fillet
Salt and freshly ground black pepper
9oz/255g cooked, peeled prawns
1lb/454g broccoli
14oz/397g cherry tomatoes
1 garlic clove
1 egg
1 tsp mustard powder
4 tbsp each freshly chopped dill and chives
2 x 200g pots fat-free natural fromage frais
1lb/454g each swede and butternut squash

1. Preheat the oven to 220°C/425°F/Gas 7. Cut the salmon and cod into large bite-sized pieces and place in a frying pan. Pour over enough water to cover, season and bring to the boil. Cover and simmer for 4-5 minutes until just cooked through. Drain and place in an oven proof dish with the prawns.
2. Blanch the broccoli, drain and add to the fish mixture with the cherry tomatoes.
3. Peel and crush the garlic, beat the egg and mix the mustard with 1 tsp water. Add the garlic, egg, mustard and herbs to the fromage frais and beat until smooth. Season well and pour over the fish mixture, tossing gently to coat.
4. Peel and dice the butternut squash and swede and cook in separate pans until tender. Drain, mash and season well. Spoon the butternut squash over the fish mixture and top with the swede. Bake in the oven for 15-20 minutes until golden. Serve immediately.