Heat the milk up slightly and sieve the plain flour into the warm milk, whisky vigorously all the time, to avoid lumps, until it thickens. Carefully take the fish out of the milk and flake the fish into small pieces into an oven-proof dish discard the bay leaf from the milk.
Take the pan off the heat and allow to cook slightly. Cover the pan with a lid and simmer very gently over a low heat until the fish is cooked, and is opaque and starting to flake. Place the haddock fillets in a large pan with the milk and a bay leaf. Allow to defrost on the fridge overnight and then microwave to reheat, or cover in foil and heat up in the oven. This pie can be frozen in handy individual portions. On a non-fast day, the recipe will feed two adults as a hearty and filling supper or lunch. The recipe serves 3 people, and is perfect for those following the 5:2 diet as a fast day meal. Freshly Squeezed Lemon Juice of 1 lemonĪ delectable and easy fish pie recipe with a cheesy potato topping, using sustainable Scottish haddock this pie is very low in calories, with one portion coming in at a very low 300 calories.500g floury potatoes, peeled and cut into chunks.160g Frozen garden peas (or fresh peas when in season 60g to add to pie and 100g to serve).The irony is, that I have more chance of finding Scottish fish in a French supermarket, than I will at my local supermarket in the UK! Tell me that’s NOT crazy! Sorry for the rant, but it really is a mystery to me why British people, from an Island nation, do not buy locally caught fish as a preference over imported frozen fish. It’s the same for dairy farmers, beef farmers, poultry breeders and vegetable growers, I really do want British on my plate! If the horse meat scandal has shed any light on anything, it has highlighted the fact that so much of our meat (and other produce) have thousands of air-miles with no honest provenance. The simple fact is this, I DO not want to eat Panga from Vietnam or Prawns from Bangladesh, why? Because we have a plethora of sustainable fish and seafood on our OWN doorstep! The more we support our local fishermen, the more fishmongers will stay in business with more jobs for local people.
To get back the John’s Fish Fight it is an anathema to me why we, in the British Isles, do NOT demand that our food comes from LOCAL and British producers! In France, they are PROUD to support their local producers and value their “Terroir”, but we don’t appear to value it here in the UK. 🙂Īnyhow, not to confuse you anymore, here's Baked Potato Pie.Easy Cheesy Family Fish Pie Recipe for the 5:2 Diet (300 calories)
So, put some meat in de pies please allyuh! lol!!. Like my father in law would say, "like de cow just pass through?" Hahaha lol!! When I bite into a savoury and ever flaky beef pie, I want to taste and see some minced beef in there too. Sometimes the beef pies just have a beef flavoured, floury, filling and no meat at all. On the topic of pies I have a little rant.I just find that some bakeries in Trinidad does real skimp on the filling when making their pastry pies. I have no idea how this came to be.I don't even have an answer for that one. When we say saffron in Trini we actually mean Turmeric or Hardi. Here's an example of a word that's confused: Saffron. So you see my predicament and so it is with many other words we have in Trinidad and Tobago many of which is just normal everyday talk.
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