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Sweet Fish Pie
by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
I've put a healthy twist on a traditional fish pie by using some less commonly used fish, adding kale, and swapping standard potatoes for sweet potatoes, which are much more nutritious, and add a sweetness to the dish that goes down a treat.
Preparation Time: 50 minutes
Cooking Time: 1 hour 15 minutes
Makes: 6-8 servings
1.25kg sweet potatoes
110g butter
50g plain flour
350ml fish stock
370ml almond milk
30g Stilton
30g red Leicester
1 tsp dried parsley
2 tbsp lemon juice
200g coley steaks
180g haddock fillets
160g pollock fillets
160g basa fillets
200g kale
Method
Peel and steam the sweet potatoes for about twenty minutes or until soft.
Mash the sweet potatoes with 60g butter and 20ml milk.
Melt 50g butter and stir in the flour.
Gradually stir in the fish stock and 350ml almond milk until it creates a silky sauce.
Bring to the boil and simmer for ten minutes until thickened.
Grate the Stilton and stir into the sauce along with the parsley and lemon juice.
Steam the kale for 6 - 8 minutes.
Pre-heat your oven to 200 ༠C/ 180 ༠C fan/400 ༠F/6Gas.
Chop the fish and place at the bottom of a baking tray.
Layer the kale on top, and then pour over the cheese sauce.
Spread the sweet potato mash over the top.
Grate the red Leicester and sprinkle over the top.
Bake in the oven.
Categories
#Fish Pie
#Fish
#Pie
#Healthy
#Dinner
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