A healthy version of a winter warming classic.
- 600g of mixed boneless & skinless white fish, cut into chunks
- 100g of boneless and skinless Salmon, cut into chunks
- 350ml Fish stock
- 1 Onion finely chopped
- 1 hand full freshly chopped Parsley
- 1 Leek finely chopped
- 1 kg Potatoes, peeled and chopped
- 1 Egg beaten
- 2 tablespoons Quark
- Low calorie spray oil
- Salt and pepper
- Cook the potatoes in slightly salted boiling water for about 15 minutes or until they are softened. Drain well and mash them until smooth, mixing in the quark and seasoning well with salt and pepper. Cover and place to one side.
- Preheat the oven to 200°C/Fan 180°C/Gas 6.
- Spray a non-stick frying pan with low calorie spray oil and lightly fry the leeks and onion over a low heat until softened.
- Put the stock in a saucepan, brining to a simmer then add the fish and cook over a low heat for about 5 minutes.
- Transfer the fish to a large shallow ovenproof dish, using a slotted spoon. Add the parsley and mix gently together.
- Strain the fish stock into a clean pan and place over a high heat. Mix the cornflour with 1 tablespoon of cold water and add to the stock, brining to the boil and stirring often. Reduce to a low heat and cook for 2 minutes.
- Add the leeks and onions then pour the stock mixture over the fish. Gently mix everything together and season with Salt and Pepper.
- Top the fish with the mashed potatoes, smoothing down with a fork. Bruch the top of the pie with the beaten egg mixture evenly and bake in the oven for around 20-25 minutes or until golden brown.
- Serve with vegetables of your choice
Create a bit of variety by swopping some of the ingredients or adding cooked prawns, frozen peas or boiled eggs.
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