fish pie with bubble and squeak topping (well, on the side!)

Discussion in 'Calorie Counting - Recipes' started by Alex0806, 17 June 2014.

  1. Alex0806

    Alex0806 Member

    Ingredients (for 2)

    200g white fish
    300mls skimmed milk bay leaf
    2 onions
    fresh parsley
    30g weight watcher cheddar
    20g smoked cheese
    10g cornflour
    cauliflower-1/2 very small (I can't believe how small they are in the supermarkets!)
    brocolli-1/2 small head
    carrot-2 small
    swede-1/2 small
    5 new potatoes
    1/2 very small white cabbage
    small handful frozen peas
    1/2 tbsp oil
    30mls weight watchers cream
    30g weight watchers margarine
    salt and pepper


    1) put milk, fish, one of the onions (quartered), bayleaf and salt and pepper in a pan and simmer gently for 10 mins
    2) take fish out and leave the milk to infuse, throwing in a handful of peas.
    3) finely slice the other onion and cook in fry light, adding dashes of water as you go, to stop sticking and aid caramelisation
    4) cook all vegetables
    5) puree carot and swede with the cream. Mash the potato and combine these.
    6) chop the brocolli, cauliflower and cabbage and mix with the potato/carrot/swede mix, the fried onions and the margarine
    7) season
    8) put half of the oil into a hot, non stick pan and add the bubble and squeak mixture, pressing down with a spatula.
    9) sieve milk and return to the pan. Stir in cornflour until thickened. add the cheese. Once melted, throw in fish and parsley (I blitzed up the onion with the milk-I think this may have been why my milk split-I will use dried onions next time!). leave on very low heat.
    10) the bubble and squeak should have a nice crust underneath-give it a good mix, making sure you scrape all those lovely bits in. Add the rest of the oil if needed.
    11) I served separately, but could be put together as a pie :)

Share This Page

This site uses cookies and its third-party providers also uses cookies. By using this site you agree to this notice and understand why we have cookies.