• 4servings
  • 45minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D, E
MineralsSelenium, Iodine, Fluorine, Manganese, Potassium, Iron, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 250 ml yogurt , such as Onken Natural Set Yogurt

  2. 40 g butter

  3. 40 g plain flour

  4. 150 ml fish stock

  5. 2 tbsp fresh parsley , chopped

  6. 175 g chopped frozen spinach , defrosted

  7. 350 g smoked haddock fillets

  8. 150 g trout fillets

  9. 200 g pack crayfish

  10. 900 g potatoes

  11. 25 g butter

  12. 150 ml yogurt , such as Onken Natural Set Yogurt

  13. cracked black pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven 190C/170C fan/ gas 5.

  2. Place the haddock and trout skin side up in a large ovenproof dish. Pour over the fish stock and cover with greaseproof paper. Poach in the oven for 15 – 20 minutes.

  3. Meanwhile, cook the potatoes in lightly salted boiling water for 15 - 20 minutes. Drain and mash with the butter and yogurt, season with the cracked black pepper.

  4. Carefully remove the fish from the poaching liquid but reserve the liquid for the sauce. Flake the fish into large pieces removing any skin and bones.

  5. Make the sauce; place the yogurt, butter, flour and stock into a medium pan, bring everything to the boil whisking all the time with a balloon whisk until the sauce thickens. Add the chopped parsley and stir well.

  6. Place the fish in the ovenproof dish, dot around spoonfuls of the chopped spinach (drain off any excess water from the defrosted spinach). Pour over the sauce and gently stir through the fish and spinach.

  7. Top with the mashed potato and return the dish to the oven, bake 35 – 45 minutes until the top is golden brown.


Send feedback