A delicious fish pie topped with potato-leek mash.
Ingredients
8 oz salmon fillets, skinless
8 oz smoked haddock, skinless
4 1⁄2 oz small cooked peeled prawns
4 1⁄2 oz plain very low fat fromage frais
7 oz low-fat soft cheese
6 fluid oz skim milk
4 peppercorns
2 oz fresh curly-leaf parsley, chopped
1 bay leaf
FOR THE TOPPING
1.54 lb peeled potatoes, cut into large chunks
1 small leek, sliced
1⁄2 tablespoon coarse grain mustard
Instructions
Preheat the oven to gas mark 4. Place the salmon and haddock in a small roasting tin. Add the peppercorns and bay leaf and pour the milk over. Cover tightly with baking parchment and cook for about 10 minutes, until the fish just starts to flake.
Strain the milk into a jug , then break the fish into pieces and place in a 2 pint baking dish. Discard the peppercorns and bay leaf and scatter the prawns on top of the fish pieces.
Whisk togther the 100ml of strained reserved milk with the fromage frais and soft cheese .Add the parsley and season with salt and pepper to taste. Pour this sauce over the the fish
Cook the leek in a pan of boiling water for about 5 minutes (until soft) and drain well. in another pan, add the potatoes boiling in water for about 15-20 minutes (until tender). Drain well and mash with the remaining milk and the mustard. Stir in the leeks and season with salt and pepper to taste.
Top the pie with the potato-leek mash and spread out using the back of a fork. Cook for about 25 minutes (until bubbling) and then place under the grill for about 5 minutes to brown the mash.
Nutrition Information
Serving size: 400 g Calories: 331 Fat: 3.8 g Saturated fat: 0.7 g Carbohydrates: 37.5 g Sugar: 2.4 g Sodium: 705.2 mg Fiber: 4.8 g Protein: 36.2 g Cholesterol: 110.6 mg
Recipe by Weight Watchers Recipes at https://www.ww-recipes.net/weightwatchers-fish-pie-recipe/