Smoked haddock and new potatoes in mustard sauce
Serves 2, 5sp each, Takes 25 minutes
A robust, vibrantly flavoured supper that's quick and easy to prepare in one pan.
200g new potatoes, halved (5sp)
250g smoked haddock fillet (1sp)
low fat cooking spray
4 medium leeks, sliced finely
2 teaspoons wholegrain Dijon mustard
200 g (7 oz) virtually fat free fromage frais (3sp)
juice of 1/2 a lemon
a small bunch of fresh tarragon or parsley, chopped finely, (optional)
salt and freshly ground black pepper
Cook the new potatoes for 15-20 minutes in a pan of lightly salted boiling water, until tender and then drain.
Place the haddock fillet skin side down on a foil-lined grill pan and grill for 5-10 minutes until opaque and cooked through.
Meanwhile heat a large saucepan and spray with the low fat cooking spray. Stir fry the leeks for a few minutes and then add a couple of tablespoons of water; cover and leave to cook on a low heat for 5 minutes, or until softened.
Add all the other ingredients to the pan including the cooked potatoes. Then flake in the cooked haddock, removing the skin first. Gently fold together. Check the seasoning and heat through then serve.