- spring onions 4, chopped
- Dijon mustard 1 tsp
- chicken stock 100ml
- 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.