Creamy Fish Pie
Points plan: 6 points per serving
CORE recipe
Serves 4
225g skinless smoked haddock
225g skinless salmon fillet
1 bay leaf
A few peppercorns
175ml skimmed milk
125g small cooked peeled prawns
200g low fat soft cheese
120g very low fat plain fromage frais
Handful of fresh curly parsley, chopped
1 small leek, sliced
700g peeled potatoes, cut into large chunks
1/2 tablespoon wholegrain mustard
1. Preheat oven to gas mark 4/180oc/fan oven 160oc. Place the haddock and salmon in a small roasting tin, add the bay leaf and peppercorns, and pour the milk over. Cover tightly with a piece of baking parchment and cook for about 10 minutes or until the fish just starts to flake. Strain the milk into a jug, then break the fish into pieces and place in a 1.25 litre (2 pint) baking dish (discard the bay leaf and peppercorns). Scatter the prawns on top.
2. Meanwhile, whisk together 100ml of the strained, reserved milk with the low fat soft cheese and fromage frais. Add the parsley and season to taste, then pour the sauce over the fish.
3. Cook the leek in a pan of boiling water for 5 minutes or until soft. Drain well. In another pan, cook the potatoes in boiling water for 15 - 20 minutes or until tender. Drain, then mash with the mustard and the remaining strained milk. Stir in the leeks and season to taste.
4. Top the pie with the leek mash, spreading the mixture out with the back of a fork. Cook for 25 minutes, until the sauce is bubbling, then place under a preheated grill for 5 minutes to brown the mash.
Serves 4
225g skinless smoked haddock
225g skinless salmon fillet
1 bay leaf
A few peppercorns
175ml skimmed milk
125g small cooked peeled prawns
200g low fat soft cheese
120g very low fat plain fromage frais
Handful of fresh curly parsley, chopped
1 small leek, sliced
700g peeled potatoes, cut into large chunks
1/2 tablespoon wholegrain mustard
1. Preheat oven to gas mark 4/180oc/fan oven 160oc. Place the haddock and salmon in a small roasting tin, add the bay leaf and peppercorns, and pour the milk over. Cover tightly with a piece of baking parchment and cook for about 10 minutes or until the fish just starts to flake. Strain the milk into a jug, then break the fish into pieces and place in a 1.25 litre (2 pint) baking dish (discard the bay leaf and peppercorns). Scatter the prawns on top.
2. Meanwhile, whisk together 100ml of the strained, reserved milk with the low fat soft cheese and fromage frais. Add the parsley and season to taste, then pour the sauce over the fish.
3. Cook the leek in a pan of boiling water for 5 minutes or until soft. Drain well. In another pan, cook the potatoes in boiling water for 15 - 20 minutes or until tender. Drain, then mash with the mustard and the remaining strained milk. Stir in the leeks and season to taste.
4. Top the pie with the leek mash, spreading the mixture out with the back of a fork. Cook for 25 minutes, until the sauce is bubbling, then place under a preheated grill for 5 minutes to brown the mash.
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