4 smoked haddock fillets
500ml fat free milk
1-2 Tblsp cornflour
1 onion, sliced
2 leeks, sliced
300gm cauliflower florets
150gm green beans, chopped
½ cup water
2-3 Tblsp fresh chopped parsley
240gm pasta twirls
Method
Boil the pasta in lightly salted boiling water until al dente.
Drain and keep warm.
Poach the haddock in the milk until the fish flakes easily.
Remove the fish from the milk and flake.
Set aside.
Slacken the cornflour with a little water.
Pour the cornflour into the milk and allow to thicken to a sauce.
Set aside.
Spray a pan with non-stick cooking spray.
Dry fry the onion and leeks for about 5 minutes until softened.
Add the cauliflower, beans and water.
Cover and simmer for another 10 minutes.
Pour the milk sauce into the vegetables.
Stir to coat everything.
Fold through the flaked fish and most of the parsley.
Serve the fish and vegetables over the pasta and garnish with the remaining parsley.
