Sometimes people tell me that they don’t think eating fish is that filling and also not that interesting.
Personally I do like fish as long as it doesn’t come with its head and tail and looks as if it could swim off the plate. That is probably why I like fish pie so much.
This recipe I cooked on Saturday is a great meal to fill you up, uses one of my favourite things to make the sauce Philadelphia Light Garlic and Herb Cheese and will freeze. So if you want a meal that the family can eat which is low in calories try this
Prep 25 minutes cooking time 45 minutes
Teaspoon of Olive Oil
500g potatoes, peeled and cut into chunks
225g fresh salmon
225g haddock or cod fillets
425ml skimmed milk
3 or 4 Spring onions chopped
200g Philadelpdia Light soft cheese with herbs
100g broccoli lightly cooked florets
50g petites pois frozen, thawed
100g peeled prawns cooked
1 tablespoon parsley or dill chopped 1 pinch
Salt and black pepper freshly ground
Put the potatoes on to cook in a large saucepan of lightly salted boiling water
Put the fish fillets into a large frying pan with 400ml 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.
In a large saucepan add the olive oil and gently cook the spring onions for 2 minutes, until softened, but not browned.
Add the soft cheese and stir to combine.
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 and season to taste.
Preheat the oven to Gas mark 7 220c / 425f
Using a 1.2 litre (2 pint) pie dish
Break up the fish into large chunks, removing 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 25 mls of milk.
Pile on top of the fish mixture and then bake for 25- 30 minutes until piping hot and golden brown