skinless boneless smoked haddock 250g,
cut into chunks
raw peeled prawns 150g
crème fraîche 3 tbsp
chives chopped to make 2 tbsp
lemon juice a squeeze
mashed potato or cooked basmati rice to serve
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.