Super healthy fish pie
Recipe by Jamienewman
1 large potato, scrubbed and sliced thinly
225g/8oz coley fillets
225g/8oz hoki or cod fillets
2 sticks celery, trimmed and sliced
75g/3oz mushrooms, wiped and sliced
1 medium leek, trimmed and sliced
300ml/½ pint fish stock, or home-made stock
2 tbsp cornflour
200ml/7fl oz skimmed milk
2 tsp English mustard
55g/2oz canned or frozen sweetcorn
2 tbsp freshly chopped chives
2 medium tomatoes, sliced thinly
55g/2oz reduced fat cheddar cheese, grated
Prep. Time → 45 min
Cook Time → 45 min
1. Preheat oven to 200C/400F/Gas 6.
2. Place the potato in a saucepan and cover with water. Bring to the boil and cook for 4-5 minutes until tender. Drain well and set aside.
3. Wash the fish and place in a frying pan. Add the celery, mushrooms and leek. Pour over the stock, bring to the boil, cover and simmer for 5-6 minutes until the fish is tender.
4. Drain the fish and vegetables, reserving 85ml/3fl oz of the cooking liquid. Discard the skin from the fish, and flake into bite-sized pieces. Set aside.
5. Blend the cornflour with 4 tbsp milk to form a paste. Pour remaining milk into a saucepan with the reserved cooking liquid. Stir in the cornflour paste. Bring to the boil, stirring until thickened.
6. Remove from the heat and stir in the fish, vegetables, mustard, sweetcorn and chives. Mix well and pile into the base of an overproof pie dish.
7. Arrange the sliced tomatoes on top, then the sliced potato. Sprinkle with cheese and bake in the oven for 20-25 minutes until golden.
main courses April 27, 2014 20:15
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