| Servings |
people
|
Ingredients
- 400 g white fish and prawns or use all fish
- 1 bay leaf
- 300 ml skim milk
- 1 tbsp plain flour
- 600 g potatoes or sweet potato
- 3 tbsp Parmesan cheese grated
- 2 cups frozen peas to serve
- Juice of 1 lemon
- Lemon wedges to serve
- fresh parsley to serve
- Salt and pepper to taste
Ingredients
|
|
Instructions
- Heat your oven to 200C.
- Peel the potato and cut into chunks.
- In a large saucepan, add the potatoes to boiling water and cook for 15 minutes, or until soft.
- While the potato is cooking, heat your frying pan over a low heat.
- Place the fish (and prawns, if using) into the pan with the milk and bay leaf.
- Cover the pan with a lid and simmer gently until the fish is cooked.
- Remove the pan from the heat and let it cool for five minutes.
- Carefully remove the fish and flake it into small pieces, placing into an oven-proof casserole dish. Remove the bay leaf from the milk and discard.
- Heat the milk up again until warm and sift the plain flour into it.
- Whisk the mixture constantly to avoid lumps, until it thickens. Season with salt and pepper.
- Pour the lemon juice into the white sauce, and pour the sauce over the fish.
- When the potatoes are done, strain them and allow to cool.
- Mash the potato and then place on the top of the fish.
- Sprinkle with Parmesan cheese and bake for 30 to 45 minutes. It is ready when the top is crispy and golden.
- Cook your peas according to packet directions.
- Serve the pie with peas and lemon wedges, and sprinkle the fresh parsley over the top.
Recipe Notes
Serves: 4. Calories per serve: 300.