About this recipe:This was created when I had bought fish and then discovered I had no flour in the house to make a white sauce for my intended fish pie dinner.What to do? A tin of Heinz Asparagus soup came to the rescue and apart from being much easier to assemble, the dish is quite delicious. I make it as a light main course, a starter and even little canapes, served in mini scallop shells.
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Method Prep:4min › Cook:15min › Ready in:19min
Peel and chop the potatoes into medium chunks and boil in salted water until tender.
Pop the soup in a pan with a splash of white wine and the mustard. Heat until simmering and add the fish and some peas if liked, cook for no more than a minute. Switch off the heat, the fish will be cooked to perfection.
Mash the potatoes and add the butter and milk, check the seasoning.
Place the fish in a flameproof dish with lots of the sauce.Surround with the mashed potato and gently fork it to look attractive.
Sprinkle some Parmesan over the top of the dish and grill for a minute or so until lightly golden.
You can elevate this dish by adding prawns and replacing the peas with fresh asparagus.