Slimming World fish ‘n’ chip pie 1 1/2 Syns per serving

low-calorie cooking spray
1kg floury potatoes such as Maris Piper, peeled and cut into chips
450ml boiling vegetable or fish stock
250ml skimmed milk
450g skinless and boneless cod fillet, cut into large chunks
450g skinless and boneless salmon fillet, cut into large chunks
2 level tbsp cornflour
4 spring onions, finely chopped
finely grated zest and juice of ½ unwaxed lemon, plus wedges to serve
2 tbsp chopped fresh dill
150g cooked and peeled king or tiger prawns
method

Preheat the oven to 200°C/fan 180°C/gas 6 and spray a non-stick baking tray with low-calorie cooking spray.
Put the chips in a pan of lightly salted boiling water over a high heat and cook for 5 minutes. Drain well, shake the pan to roughen the chips’ edges and spread the chips out on the baking tray, spray with a little more low-calorie cooking spray and cook at the top of the oven for 25 minutes or until golden, turning occasionally. Season to taste.
Meanwhile, pour the stock and milk into a saucepan and bring to the boil over a high heat. Add the cod and salmon, cover and reduce the heat to very low. Poach for 10-12 minutes then remove the fish with a slotted spoon and set aside. Add a little cold water to the cornflour to make a smooth, thick paste and stir into the milk with the spring onions, lemon zest, lemon juice and dill. Simmer for a few minutes or until thickened slightly, stirring occasionally. Season to taste and stir in the poached fish and the prawns until warmed through.
Transfer the fish to a serving dish, level the surface and cover evenly with the chips. Serve hot with Speed vegetables and lemon wedges to squeeze over.

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