Luxury Fish Pie

Luxury Fish Pie

Serves 4

2 syns per serving

2 salmon fillets (bones, skin & dark meat removed), cut into small chunks 

2 smoked haddock fillets (bones, skin & dark meat removed), cut into small chunks 

200 g cooked king / tiger prawns, skin removed
5 laughing cow light triangles (1 HeA/6syns)
10g cornflour (2 syns)
1 carrot, finely grated
1 stick celery, finely grated
1 onion, finely chopped
4 sprigs fresh parsley, finely chopped
potatoes
1 large tbsp fromage frais
salt & pepper


Cook haddock and salmon in microwave (approx 2 mins on 700watt) or poach in a pan of water for a few minutes.

Place haddock, salmon and prawns on bottom of oven dish.

Make sauce by adding laughing cow triangles to saucepan of boiling water (approx 250ml). When cheese has dissolved, add celery, carrot, onion, parsley into pan and stir. Add a little water to cornflour and stir until dissolved, then add this mixture into sauce. Stir pan until sauce has thickened and then add fresh ground salt and pepper to taste. Allow to cool slightly and then pour on top of fish.

Boil potatoes in salted water, drain and mash with fromage frais, salt and pepper.

Place mash on top of fish and cook in heated oven 30 mins or so - until top is crunchy, golden brown and hot.


Also lovely if you add 28g of grated cheddar to top of potatoes 5 mins before end of cooking (+1 HeA or 6 syns).