Smoked haddock fish pie with creamy mash topping from Feb 2010 Mag

Discussion in 'Slimming World Recipes' started by Liannemc, 15 September 2011 Social URL.

  1. Liannemc

    Liannemc Full Member

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    Hi guys, i once made the above fish pie from the Feb 2011 mag. I want to make it again but can't find the recipe. I dont suppose anyone took a note of it?

    I've done a search but i can only find the one with the eggs in it. It was made with Fromage Frais (i think!)

    Thanks :)
     
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  3. ashington44

    ashington44 Full Member

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    Just looked in the Jan/Feb mag but can't see the recipe. You sure about the edition. Have all Mags for 3 years will try and look through if no-one else has recipie to hand.
     
  4. ashington44

    ashington44 Full Member

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    oops just noticed 2010 not 11. will post
     
  5. ashington44

    ashington44 Full Member

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    Sorry, not in 2010 mag. There is a smoked haddock Gratin but does not have mash on top. Is this the one you mean?
     
  6. Liannemc

    Liannemc Full Member

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    hmmmm... it's definitely in one from this year. I started in Feb 2011 so maybe it's in the one after that? Thanks for your help :)

    P.S and it is the 2011 - no idea why ive written 2010 at the top of the thread!
     
  7. ashington44

    ashington44 Full Member

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    Fish Pie

    [QUOTE=Liannemc;4123528]hmmmm... it's definitely in one from this year. I started in Feb 2011 so maybe it's in the one after that? Thanks for your help :)

    P.S and it is the 2011 - no idea why ive written 2010 at the top of the thread![/QUOTE]
    Hi there, I think this is the one you are looking for. It's in 2011 March/April Mag.

    Smoked haddock fish pie with herby
    mash topping

    Topping

    1lb 5oz Potatoes, peeled and chopped
    S&P
    A large handful each of fresh chives. dill and parsley, finely chopped
    6oz fat-free natural fromage frais
    1 egg lightly beaten

    Pie Filling

    Fry Light
    1 Large leek, finely chopped
    2 Level tbsp plain wholemeal flour
    11fl oz fish stock
    7oz cooked and peeled prawns
    7oz peas, fresh or frozen
    4x3oz smoked hadock fillets, skinned
    Steamed broccoli and boiled chantenay carrots to serve

    Pre heat oven to 200 C/gas 6. Make the mash topping by boiling the potatoes in a large pan of lightly salted water for 15-18 mins or until tender. Drain thoroughly and return to the pan, adding the chopped herbs and fromage frais. Season well, mash and set aside.

    Meanwhile, spray large non-stick frying pan with fry light and place over medium heat. Stir fry the leek for 4-5 min, or until soft. Add flour, stir well and cook mixture for 1-2 min.

    Remove pan from heat and gradually stir in the stock. Return to heat and stir well until the sauce has thickened. Simmer gently for 10 mins.

    Stir in the prawns and peas, and season, then pour half the sauce into a medium-size pie dish. Place the haddock fillets on top, then spoon over the remaining sauce.

    Top with the herby mash and season with some pepper. Brush the mash with beaton egg and bake in oven for 35-40 min, until the top is golden and the fish is completely cooked through. Serve with broccoli and carrots.

    Extra Easy..... 1 1/2 sins
     
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