Courgette & anchovy salad
A light green side salad pepped up with lemon zest and salty anchovies- great served with meat and fish dishes alike
Cheesy seafood gratin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tsp olive oil
- 3 leekshalved and thinly sliced
- ½ small pack parsleyfinely chopped
- 250g fishpie mix (ours contained haddock and salmon)
- 2 tsp wholegrain mustard
- 350ml pot cheesesauce
- wholemeal breadto serve
Nutrition: per serving
- kcal578
- fat37g
- saturates14g
- carbs19g
- sugars11g
- fibre5g
- protein41g
- salt3g
Method
step 1
Heat oven to 200C/180C fan/gas 6 and heat the oil in a large frying pan. Add the leeks and some seasoning, and cook for 10 mins until really soft. Stir in half the parsley and spoon into 2 gratin dishes.
step 2
Divide the fish between the 2 dishes, mix the mustard into the cheese sauce and spoon over the top of the fish. Place on a baking tray and cook for 15 mins – you can put the bread in the oven to warm through for the last few mins if it is a little stale. Remove the bread from the oven and turn the grill on to brown the tops of the gratin for 2 mins, then remove from the oven. Scatter the gratin with the remaining parsley and serve with chunks of bread to mop up.
