CHRISTMAS EVE FISHERMAN’S PIE
As a complete contrast to the turkey and all the rich meats of Christmas we always have a fish pie for supper on Christmas Eve. It’s easy to put together especially if you use a chilled or frozen fish pie mix of assorted seafood available from most supermarkets. I supplement it with a few prawns/shrimp too.
Of course it’s not just for holiday eating it makes a great main dish all year round and when well mashed is ideal for the soft and pureed stage of eating after WLS. Make in a large dish for family style eating or small individual dishes (like ramekins) for single serving dishes.
A few stashed away in the freezer never go amiss when you don’t feel like cooking from scratch either!
500 g/I lb assorted fresh and smoked skinless and boneless fish or fish pie mix, cut into bite-sized pieces
100 g/2/3 cup cooked peeled prawns
150 g/3/4 cup extra-light soft cheese (like Philadelphia extra light)
juice of 1 lemon
3 tbsp snipped fresh chives
salt and freshly ground white pepper
1.4 kg/3 lbs potatoes, peeled and chopped
100 g/4 oz fat-free thick Greek yogurt
1. Preheat the oven to 180 C/350F/gas mark 4.
2. Place the fish and prawns/shrimp in a large ovenproof dish or divide between 6 small heatproof baking dish. Dot with the soft cheese, sprinkle with the lemon juice, chives and salt and pepper to taste.
3. Meanwhile, cook the potatoes in boiling water until just tender, about 15-20 minutes. Drain and mash with the yogurt and salt and pepper to taste.
4. Spread over the fish mixture and bake in the oven for 45-50 minutes until cooked and golden. Serve hot with vegetables in season if liked.
WLS PORTION: ½-¾
* suitable for Freezing