Lighter fish pie recipe

Name: Lighter fish pie recipe
Total time: 100 min
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.

View full recipe on www.deliciousmagazine.co.uk

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.deliciousmagazine.co.uk.

Share this recipe:

Cooking tools:

Potato masher
Microplane
Colander
Peeler
Grater
Saute pan
Pot
Saucepan
Baking dish
Wooden spoon
Fork
Paper towel
Chef's knife
Cutting board
Mixing bowl
Oven
Stove

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