- Preparation time:
- 45 mins
- Energy (Kcal):
How to make
Place the melted butter in the pan. Add the onion, potato and celery and gently cook until softened. Pour in 1 litre of chicken stock and bring to the boil. Reduce heat, cover and simmer gently for 10 minutes.
Add the fish and the milk and return to the boil. Lower heat and season with salt and black pepper. Cover pan and simmer gently for a further 15 minutes, or until the fish and potato are tender.
Lift fish out with a slotted spoon and discard any fish bones. Flake the fish flesh into a bowl and return flaked fish to the pan. Add the lemon juice and correct seasoning.
Liquidise and heat through gently before serving. Garnish with a ribbon of cream and chopped parsley. Serve with Buttery Rowies.
PER SERVING 244 Kcal, fat 11.5g, saturated fat 6.4g, salt 3.6g, carbohydrate 16.1g, sugar 7.9g, fibre 1.6g
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