This is the ultimate in nutritious comfort food and a firm favourite in the True Food Nutrition kitchen. Not only is it gentle for those who have dodgy digestions, fish pie is also delicious, easy to make and can be prepared in advance.
This recipe will serve 4, is prepped in about 20 minutes and needs about 60 minutes total cooking time. What are you waiting for?
Ingredients
Filling:
500g mixed fish - choose thick fillets of cod, salmon or naturally smoked haddock
400ml milk of choice
2 bay leaves
A pinch of sea salt and freshly ground black pepper
50g butter of choice
30g plain flour of choice
1x fish stock cube
1/3 tsp of Dijon mustard
200g large peeled prawns
150g frozen peas
1 tbsp chopped fresh parsley
Topping;
800g medium potatoes, peeled and cut into quarters
40g butter of choice
A pinch of sea salt and freshly ground black pepper
Method
Preheat the oven to 200C/400F/Gas 6.
Start with the filling. Place the fish fillets into a large saucepan and pour over the milk.
Add the bay leaves to the pan and season with salt and pepper.
Cover with a lid and simmer gently for 5 minutes.
Remove the pan from the heat and allow the residual heat to continue cooking the fish for 20 minutes before draining and removing the fish to a plate.
Discard the bay leaves and pour the milk into a jug, placing the pan to one side ready to use
later for the sauce.
Meanwhile bring a large pan of water to the boil, add the potatoes and cook for about15 minutes or until tender.
Drain the potatoes and return them to the pan, adding 40g of butter, and mash until smooth, seasoning with salt and pepper to taste.
Add 50g of butter to the fish pan and stir in the flour on a medium heat for a few minutes before adding the stock cube and mustard. Then gradually add the milk, stirring continuously until it's all incorporated.
Add the fish to the sauce along with the the prawns, peas and parsley. Stir gently until everything is combined - the fish will flake but be careful not too break it up too much.
Pour the fish mixture into a large ovenproof dish and spoon the mash over the top, spreading to the edges and making patterns on the top with a fork.
Place the dish on a baking tray and bake in the centre of the oven for around 25 minutes or until the top is golden brown and the filling is bubbling.
Serve with some steamed carrots and broccoli.
Коментарі