Lighter fish pie recipe | delicious. magazine

Name: Lighter fish pie recipe | delicious. magazine
Ingredients: 900g floury potatoes, cut into chunks; 2 tbsp olive oil; 600ml semi-skimmed milk; 800g sustainable white fish fillets (use a mix of undyed smoked and unsmoked); 1 tbsp plain flour; Good grating of nutmeg; 3 tbsp double cream; 200g jerusalem artichokes, peeled and put in a bowl of water with a squeeze of lemon juice; 1 leek, white only, finely sliced; 200g large raw prawns, peeled; Large handful of fresh parsley, finely chopped; Handful of fresh dill, finely chopped; Grated zest of 1 lemon and squeeze of juice; 25g grated Gruyère

www.deliciousmagazine.co.uk

We've made this fish pie lighter using semi-skimmed milk and just a dollop of cream. It's much healthier but still wonderfully creamy.

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Ingredients

900g floury potatoes, cut into chunks
2 tbsp olive oil
600ml semi-skimmed milk
800g sustainable white fish fillets (use a mix of undyed smoked and unsmoked)
1 tbsp plain flour
Good grating of nutmeg
3 tbsp double cream
200g jerusalem artichokes, peeled and put in a bowl of water with a squeeze of lemon juice
1 leek, white only, finely sliced
200g large raw prawns, peeled
Large handful of fresh parsley, finely chopped
Handful of fresh dill, finely chopped
Grated zest of 1 lemon and squeeze of juice
25g grated Gruyère