Recipe for Smoked Haddock and Prawn Fusilli 
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Yield:
4 servings
Ingredients:
Amount Ingredient
375 gm Smoked haddock fillet, (12oz)
450 ml Milk, ( 3/4 pint)
25 gm Butter, (1oz)
25 gm Plain flour, (1oz)
125 gm Low fat mascarpone cheese, (4oz)
125 gm Shelled prawns, defrosted and drained if frozen (4oz)
1 tbl Lime juice
2 tbl Freshly chopped parsley
Salt and freshly ground black pepper
1 x 500 gram bag garlic and herb fusilli pasta, (1lb)
Instructions:
Instructions: Place the fish in a saucepan and pour over the milk. Bring slowly to the boil then reduce the heat and simmer for 5-6 minutes until tender.

Remove the fish and flake into a bowl, discarding any skin and bones.

Reserve the milk.

Melt the butter, stir in the flour and cook for 1 minute, stirring occasionally. Gradually stir in the milk and cook for 1-2 minutes until thickened and smooth.

Stir in the mascarpone, prawns, lime juice and 1 tablespoon of the chopped parsley and seasoning to taste.

Meanwhile, cook the pasta following the instructions on the pack. Quickly drain then stir into the fish mixture. Transfer to a warmed serving dish, sprinkle over the remaining parsley and serve immediately garnished with lime wedges.

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