Campbell’s Creamy Fish Pie
No Count
POINTS® value | 8
Servings | 3
3 medium fillet fresh salmon
1 can Campbell’s Condensed 99% Fat Free Mushroom Soup
700 g potato (es)
300 ml semi-skimmed milk
1 teaspoon parsley
1 medium portion broccoli
1. Add the potatoes to a pan of boiling salted water and cook for 15-20 minutes
until tender.
2. Meanwhile put the leek and pieces of fish in a large frying pan pour the milk
over and add some parsley stalks and the bay leaf. Bring to a simmer, cover
and poach over a low heat for 5 minutes until the fish turns opaque.
Leave 5 minutes in the pan.
3. Lift the fish out of the pan with a draining spoon then pour the milk into a jug.
Skin the fish, check for bones, and break it into large flakes.
Pre-heat the oven to 200°C (400°F, Gas 6) or heat the grill.
4. Pour the soup into the pan; add 200ml (7 fl oz) of the reserved milk.
Bring to the boil, take of the heat and carefully stir in the fish mixture and
spoon into a buttered ovenproof dish. Sprinkle with a generous amount of
chopped parsley.
5. Drain the potatoes well, return them to the pan, add the rest of the milk and
the butter and warm through. Mash, then season well.
Spoon the mash on top of the fish and dot with some more butter.
Serve with broccoli and peas or beans
Change to skimmed milk for NC
No Count
POINTS® value | 8
Servings | 3
3 medium fillet fresh salmon
1 can Campbell’s Condensed 99% Fat Free Mushroom Soup
700 g potato (es)
300 ml semi-skimmed milk
1 teaspoon parsley
1 medium portion broccoli
1. Add the potatoes to a pan of boiling salted water and cook for 15-20 minutes
until tender.
2. Meanwhile put the leek and pieces of fish in a large frying pan pour the milk
over and add some parsley stalks and the bay leaf. Bring to a simmer, cover
and poach over a low heat for 5 minutes until the fish turns opaque.
Leave 5 minutes in the pan.
3. Lift the fish out of the pan with a draining spoon then pour the milk into a jug.
Skin the fish, check for bones, and break it into large flakes.
Pre-heat the oven to 200°C (400°F, Gas 6) or heat the grill.
4. Pour the soup into the pan; add 200ml (7 fl oz) of the reserved milk.
Bring to the boil, take of the heat and carefully stir in the fish mixture and
spoon into a buttered ovenproof dish. Sprinkle with a generous amount of
chopped parsley.
5. Drain the potatoes well, return them to the pan, add the rest of the milk and
the butter and warm through. Mash, then season well.
Spoon the mash on top of the fish and dot with some more butter.
Serve with broccoli and peas or beans
Change to skimmed milk for NC
