• butter
  • 4 spring onions, chopped
  • 1 tsp Dijon mustard
  • 100ml chicken stock
  • 250g skinless boneless smoked haddock, cut into chunks
  • 150g raw peeled prawns
  • 3 tbsp crème fraîche
  • chives, chopped to make 2 tbsp
  • a squeeze lemon juice
  • mashed potato or cooked basmati rice, to serve


  • STEP 1

    Heat a large knob of butter in a deep,lidded frying pan over a medium heat and cook the spring onions for 5 minutes until softened. Stir in the dijon mustard and chicken stock then simmer for 2 minutes. Add the fish and prawns, and cook with a lid on for 3-4 minutes or until opaque and cooked through. Stir in the crème fraîche and bring to a gentle simmer. Season then stir in the chives and lemon juice. Serve with mash or rice.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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