fish pie - merged threads

[Deleted User]

Phoolgrrrl wrote: »

To make it low fat instead of white sauce I use low fat cream cheese heated in a pan with stock made with a stock cube. I do this for lasagne too.

This sounds nice do you use a small box of cream cheese,it sounds rather nice as I normally buy the ordinary cream cheese and add what ever flavouring I fancy garlic,cayenne,ground black pepper etc.The ready flavoured cream cheeses in the boxes are usually a bit dearer than the plain stuff so i save a few pennies buy diy flavouring I do this with Yogurts as well a lage value plain yougurt I flavour with what ever fruit I fancy especially if its fresh just chopped up and mixed in

Maitane

Hi there,

I can tell you the way I make fish pie but keep in mind that many people will have their own tasty, tasty recipes and hopefully one of the more 'established' Os-ers who can cook may come along and give you a better version.

I take some fish, ideally oily white and smoked. About a fillet each for a 6 portion pie.
A pack of prawns
3 hardboiled eggs
Spinach
Some low fat creme fraiche (or something along those lines)
Parsley
Pepper
Mashed potato
Tiny amount of cheese.

Just whizz up the creme fraiche with parsley and pepper, maybe a splash of lemon juice and garlic. Put the fish and prawns, spinach and quartered hard boiled eggs into the dish, pour over the 'sauce'. Top with the mashed potato and rough up the top with a fork. Add the cheese and bake for about 30 minutes.

LondonDreamer

The fish pie in Jamie's Ministry of Food is delicious and fairly low fat... you can tweak it too - I use a higher ratio of prawns, more veg, less cheese and no oil so it ends up pretty healthy in my book. :money:

http://www.jamieoliver.com/recipes/fish-recipes/fish-pie

Mrs_Boo_Boo

The cook yourself thin luxury fish recipe is good.
It has low fat creme fraiche,cornflour and white wine.
Ditch the celeriac and use mashed potato and ditch the luxury fish for frozen pollack found in LIDL. Quick and easy to make.

Phoolgrrrl

JackieO wrote: »

This sounds nice do you use a small box of cream cheese,it sounds rather nice as I normally buy the ordinary cream cheese and add what ever flavouring I fancy garlic,cayenne,ground black pepper etc.The ready flavoured cream cheeses in the boxes are usually a bit dearer than the plain stuff so i save a few pennies buy diy flavouring I do this with Yogurts as well a lage value plain yougurt I flavour with what ever fruit I fancy especially if its fresh just chopped up and mixed in

I use own brand low fat, or philly if on offer. I would use 1/3 of a tub, that's for 2 people so a loaf tin sized lasagne and a slightly bigger than loaf tin sized fish pie.

hannahsmamma

usually cook the fish but was wondering if I could mix the cut up raw fish with cold sauce and put cold mash on top and bake? blimey, sounds revolting !

liney

Yes, of course you can. I bake mine for about 30 mins, although I add my cheese sauce hot, and top with the cooled mash.

cleggie

I only ever use raw fish!!
I use this recipe, and it is LOVELY!!

http://www.jamieoliver.com/recipes/fish-recipes/fish-pie

LondonDreamer

cleggie wrote: »

I only ever use raw fish!!
I use this recipe, and it is LOVELY!!

http://www.jamieoliver.com/recipes/fish-recipes/fish-pie

Ditto - even use the same recipe! Probably wouldn't bother if I had to faff with poaching all the fish first.

Skint_Catt

I always use raw fish too - though the prawns are pre-cooked as are the mussels (I think!) when I buy them.

C xx