11 February, 2015
Fish Pie

We've always adored fish pie and this one is just as tasty as full fat ones.
6 syns across 8 portions so less than a syn each
Servings | Prep Time |
8 people | 30 minutes |
Cook Time |
40 minutes |
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We've always adored fish pie and this one is just as tasty as full fat ones.
6 syns across 8 portions so less than a syn each
|
Ingredients
- 250 g Salmon
- 250 g Smoked Haddock or cod or any smoked white fish
- 250 g Large Prawns
- 500 g Cod or any white fish
- 4 Bayleaves
- 2 Kg Floury Potatoes
- 100 g Asda Minute Mash Cheese & Onion flavour
- 1 tsp mixed herbs
- 200 ml Semi Skimmed Milk
- 1 tsp Dijon mustard
- 2 tbsp Fat free fromage frais
- 1 Stock Pot Fish or Veg but chicken will do
Servings: people
Units:
Instructions
- Next, strain the remaining poaching liquid to remove any scum, lumps or bayleaves and add the stock pot made up with a little boiling water along with the mustard and whisk. When simmering, slowly add the instant potato whilst still whisking until all added. The resulting sauce needs to be like a thin wallpaper paste that still pours but not too sloppy or wet. If too thick, just add some more water and if too thin, mix a little cornflour with cold water and whisk in whilst simmering to thicken up. Season the sauce to taste and then pour over the fish mixture in the oven dishes
- Finally, peel and cut the potatoes into chunks, rinse and boil in a pan with some salted water. When cooked through, drain and mash, adding the fromage frais. You could also add some wholegrain mustard to the mash to give it more depth of flavour if you wish. Spread the mash on top of the fish mixture and roughen with a fork then bake in a moderate oven for 30-40 minutes until piping hot and starting to brown on the top
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