FISH ’N’ CHIP PIE

Reveal - - Magazine -

Give fish pie the wow fac­tor by swap­ping the mash for a top­ping of crunchy Slim­ming World chips! Serves 4. Ready in 40 mins

IN­GRE­DI­ENTS

Low-calo­rie cook­ing spray

1kg floury pota­toes, peeled and cut into thick chips

450ml boil­ing veg­etable or fish stock 250ml skimmed milk

450g skin­less and bone­less cod fil­let, cut into large chunks 450g skin­less and bone­less salmon fil­let, cut into large chunks

2 level tbsp corn­flour

4 spring onions, finely chopped Finely grated zest and juice of ½ un­waxed lemon, plus wedges to serve

2tbsp chopped fresh dill

150g cooked and peeled king or tiger prawns

Veg­eta­bles, to serve

Pre­heat oven to 200°C/180°C fan/gas 6 and spray a non-stick bak­ing tray with low-calo­rie cook­ing spray. Put the chips in a pan of lightly salted boil­ing wa­ter and cook for 5 mins. Drain, re­turn to the pan and cover. Leave to cool slightly then shake the pan to roughen the chips a lit­tle. Spread the chips out on a bak­ing tray, spray with a lit­tle more lowcalo­rie cook­ing spray and cook at the top of the oven for 25 mins or un­til golden, turn­ing oc­ca­sion­ally. Sea­son to taste.

Pour the stock and milk into a saucepan and bring to the boil. Add the cod and salmon, cover and re­duce the heat to very low. Poach for 10-12 mins then re­move the fish with a slot­ted spoon and set aside on a plate (check for bones).

Add a lit­tle cold wa­ter to the corn­flour to make a smooth, thick paste and stir into the milk with the spring onions, lemon zest, lemon juice and dill. Sim­mer for a few mins or un­til thick­ened slightly, stir­ring oc­ca­sion­ally. Sea­son to taste and stir in the poached fish and the prawns. Sim­mer for 3-4 mins to heat through. Trans­fer the fish to a serv­ing dish, level the sur­face and cover evenly with the chips. Serve with veg­eta­bles and lemon wedges.

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