xxxjessiexxx
Silver Member
Hello I really want to make a fish pie I don't no d adding few syns into it can anyone post me a recipie thanks very much Jessie x
Fish pie
- Thread starter xxxjessiexxx
- Start date
xxxjessiexxx
Silver Member
Ment to say don't mind adding syns to it x
vintagepockets
Gold Member
Luxury Fish Pie
This recipe originally advises you add cherry tomatoes with the brocolli and use swede and butternut squash for the topping. This would increase the SF but I'm not a fan of tomatoes and prefer potato to swede/butternut squash. I'd just serve with veg to make up my SF but I'm sure you could change the topping/filling dependent on your tastes!
Free on EE & Red - Serves 4
200g salmon fillet
200g cod/haddock fillet
250g cooked prawns
450g broccoli
400g cherry tomatoes
1 garlic clove
1 egg
1 tsp mustard powder
4 tbsp each freshly chopped dill and chives
2 x 200g pots fat-free natural fromage frais
450g potatoes (maybe more dependent on how big the dish is)
salt and pepper
(these measurements are advised on the original recipe but I pretty much guess with the fish/potatoes. I also use a ready made fish pie pack which contains bite-sized chunks of mixed fish... I'm lazy!
)
1. Preheat the oven to 220°C
2. Cut the salmon and cod into large bite-sized pieces and place in a frying pan. Pour over enough water to cover, season and bring to the boil. Cover and simmer for 4-5 minutes until just cooked through. Drain and place in an oven proof dish with the prawns.
2. Blanch the broccoli and add to the fish mixture.
3. Peel and crush the garlic, beat the egg and mix the mustard with 1 tsp water. Add the garlic, egg, mustard and herbs to the fromage frais and beat until smooth. Season well and pour over the fish mixture, tossing gently to coat.
4. Meanwhile, cook the potato and mash. Top the fish mixture with the potato and season. Bake in the oven for 15-20 minutes until golden.
You could even top with cheese for your HEXa!
This recipe originally advises you add cherry tomatoes with the brocolli and use swede and butternut squash for the topping. This would increase the SF but I'm not a fan of tomatoes and prefer potato to swede/butternut squash. I'd just serve with veg to make up my SF but I'm sure you could change the topping/filling dependent on your tastes!
Free on EE & Red - Serves 4
200g salmon fillet
200g cod/haddock fillet
250g cooked prawns
450g broccoli
400g cherry tomatoes
1 garlic clove
1 egg
1 tsp mustard powder
4 tbsp each freshly chopped dill and chives
2 x 200g pots fat-free natural fromage frais
450g potatoes (maybe more dependent on how big the dish is)
salt and pepper
(these measurements are advised on the original recipe but I pretty much guess with the fish/potatoes. I also use a ready made fish pie pack which contains bite-sized chunks of mixed fish... I'm lazy!
)1. Preheat the oven to 220°C
2. Cut the salmon and cod into large bite-sized pieces and place in a frying pan. Pour over enough water to cover, season and bring to the boil. Cover and simmer for 4-5 minutes until just cooked through. Drain and place in an oven proof dish with the prawns.
2. Blanch the broccoli and add to the fish mixture.
3. Peel and crush the garlic, beat the egg and mix the mustard with 1 tsp water. Add the garlic, egg, mustard and herbs to the fromage frais and beat until smooth. Season well and pour over the fish mixture, tossing gently to coat.
4. Meanwhile, cook the potato and mash. Top the fish mixture with the potato and season. Bake in the oven for 15-20 minutes until golden.
You could even top with cheese for your HEXa!
Last edited:
