Salmon, Haddock and Prawn Pie

Salmon, Haddock and Prawn Pie

Serves 4

Core recipe

Pts plan 6 pts per serving (original points)

5 spray low-fat cooking spray
500 g potato(es), peeled and cut into chunks
225 g fresh salmon
225 g haddock, or cod fillets
425 ml skimmed milk, + 3 tbsp
1 spring onions, bunch
200 g low-fat soft cheese, with herbs
100 g broccoli, lightly cooked florets
50 g cooked frozen peas, thawed
100 g peeled prawns, cooked
1 tablespoon parsley, chopped
1 pinch salt
1 teaspoon pepper, freshly ground

Put the potatoes on to cook in a large saucepan of lightly salted boiling water. 2. Put the fish fillets into a large frying pan with 425ml (3/4 pint) of the milk. Heat, then cover and simmer for 5 - 6 minutes, until the fish is cooked. Cool for 10 minutes. Strain off and reserve the liquid. 3. Spray a large saucepan with low fat cooking spray and gently cook the spring onions for 2 minutes, until softened, but not browned. Add the soft cheese and stir to combine 4. Gradually add the liquid from cooking the fish, stirring well to mix it in. Add the broccoli, peas, prawns and parsley or dill, mixing together well. Season to taste. 5. Preheat the oven to 220°C / 425°F / Gas Mark 7. Lightly spray a 1.2 litre (2 pint) pie dish with low fat cooking spray. 6. Break up the fish into large chunks, removing any skin and bones, and put them into the pie dish. Pour the sauce on top. Drain and mash the potatoes, season, then beat in the remaining 3 tbsp of milk. Pile on top of the fish mixture, and then bake for 25 - 30 minutes until piping hot and golden brown. Cook’s tip: You could use leeks instead of broccoli, if you prefer.