Monday, 4 March 2013

Healthy Fish Pie

Comfort food for a cold winters day and healthy too, what more could a girl want hey ! The pie also freezes fabulously too, so you can make double and freeze for another day , its fab served with broccoli or garden peas. Make sure when you are choosing the fish for in the pie you get a nice mixture of oily fish (salmon / trout), smoked and white fish. Pollack and number of other sustainable fish work fine in pies.
Its British pie week this week, so a very opportune posting this one, after all pies don't have to be all pastry ! 

  • 1 packet of fish pie mix or ask your fishmonger for a mixed selection of fish suitable for a pie (white, oily and smoked),
  • 100g prawns if using
  • 1 large white onion - finely chopped
  • Fish stock
  • A little white wine
  • Creme fraiche - 1 tbsp
  • Parsley - dried or finely chopped fresh
  • Dill - dried or finely chopped fresh
  • 3 large white potatoes - suitable for mashing, peeled and chopped in to large chunks
  • Vegetable oil
  • Freshly ground black pepper
  • cornflour - for thickening sauce (1 tbsp mixed with a little water to make a smooth paste)

  • Put the potatoes onto boil in a large saucepan
  • Heat a little oil in a large frying pan, gently seal the fish until just coloured then remove to plate
  • Cook in the large frying pan the onion gently until softened, now add a little wine to de-glaze the pan of the lovely fishy juices
  • Add fish stock and bring to a gentle simmer, now add the herbs and slaked cornflour to bring the sauce to the desired thickness
  • Simmer and add the fish back to the sauce, reduce the heat and add the creme fraiche
  • Stir and remove from heat
  • Pour into your pie dish and allow to cool a little
  • Now on to the mash, by now the potatoes should be tender, remove from the heat and drain and mash adding a little butter and pepper if so required
  • Once you have a smooth mash, top the pie with a generous layer of mash
  • Bake in a pre heated oven at 180c for approx 30 minutes until lovely and golden and bubbly
  • Serve with a green vegetable.

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