Sunday, 14 October 2012 - , , , 5 comments

RECIPE : The Ultimate TV Dinner... A mug of Fish Pie


With snuggly Autumnal evenings drawing in, I wanted to come up with a yummy meal you could eat watching the TV, knowing it's packed full of delicious and nutritious ingredients. Obviously, you could serve this conventionally in a bowl, but I love the idea of Fish Pie in a mug!
You probably know by now, that I'm a real stickler for weighed portions. It's the only way you will have an effective and long term weight loss. So I like to find clever ways to allocate ingredients accurately when I'm creating a dish. Making individual portions makes this much easier and I'll show you how to divide as you go.

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Flavour combinations are so important- and delicious meals are number one priority if you are losing or maintaining weight. It's vital to keep the joy of food alive, because if boredom sets in we could venture down that slippery slope...
...but that's not going to happen!
I've combined two of my top favourite flavour combos- chorizo with savoy cabbage, and leek with smoked haddock. It's layered up like a savoury trifle, then topped with a creamy sauce and the ultimate crispy potato rosti. I guarantee as you eat this and experience the changes in flavour and texture right to the last bite, you are going to fish pie Heaven with this one.

To top it all....it's only 7pp/approx.470kcal per portion!

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You will need: (For 4 servings)

175g peeled whole raw potato
1 medium onion
1 medium egg
1 teaspoon olive oil
white and black pepper

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68g diced chorizo
8 savoy cabbage leaves
mace or nutmeg
black pepper
1 cup water

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2 sliced leeks
1/2 cup water
1/4 teaspoon stock powder
white pepper
4 100g(each) skinned fillets smoked haddock
300ml skimmed milk
2 tablespoons cornflour blended with a little cold water

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Preheat the oven to 200 degrees C.
Boil the potato, whole for 5 minutes.


Drain and allow to cool down enough to handle.


Grate the potato coarsely into a bowl.


Grate the onion onto the potato. Add the egg, seasoning and olive oil. Mix gently until everything is combined.


Choose 4 mugs. The rosti sits on the top like a lid, so knowing the size of the mug will help you to gauge the size to make them. I have these lovely wide mugs which are perfect, but mismatched odd ones are fine too!


Weigh the mixture then divide into 4 portions. Shape the rosti into flat, even circles onto a baking tray covered in baking parchment. I use a fork to distribute the potato evenly. Make them a similar size to the top of your mug.
Bake for 40 minutes, flipping them half way.

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While the rosti are cooking, it's time to get on with the other components of the dish.


Weigh the chorizo then use a food processor to chop really finely.


Weigh into 4 equal portions and dry fry in a pan. Keep the portions separate as you fry them.


Once crisp and brown, pop the portions of chorizo into the base of each mug.


Stack the Savoy cabbage leaves together then cut into squares.


Put the chopped cabbage into the pan you fried the chorizo in, stirring to mix with any remaining oils and flavours. Season with mace or nutmeg and black pepper. Add 1 cup of water and allow to bubble for 20-30 minutes until the cabbage is soft and the water has evaporated. The cabbage should still have a bite to it. If the water evaporates and the cabbage isn't cooked, just add a little more water until you are happy with the results.


So...the rosti are baking in the oven...(Don't forget to turn them after 20 minutes)... The cabbage is simmering away. Time to cook the leeks and the haddock. Put the sliced leeks into a pan with 1/2 a cup of water and allow to cook and soften. This takes 15-20 minutes.


Add the milk to the pan and bring to a simmer. Season with white pepper and stock powder.


Place the fillets of fish on top of the leeks, cover and allow the milk to bubble gently to poach the fish for 10 minutes. The fish will flavour the milk which will become your sauce.

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Now the exciting part where you put all the components together. You need to have the cornflour which has been mixed with a little cold water at the ready!


Distribute the cabbage evenly between the 4 mugs. Stir to combine with the chorizo.


Gently place each fillet of cooked fish on top of the cabbage.


Working quickly, add the cornflour mixture to the milk and leeks. Bring to the boil, stirring constantly until you have a lovely thick sauce.


Using a spoon, allocate the sauce evenly between the 4 mugs to cover the fish.


Remove the rosti from the oven. They should be golden brown with crispy edges.


Place a rosti 'lid' on the top of each pie. Put the rosti with the spiky side facing upwards rather than the flat bottom side
(It just looks better).
Garnish and tuck in...

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Fish Pie Heaven in a Mug.

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TIP


You can make these in advance. Leave the rosti separate and cover the fish pies with cling film. Pop them in the fridge. To serve, reheat the rosti in a hot oven for 5 minutes. Microwave the mugs of fish pie individually for 2-4 minutes depending on the power of your microwave. Top with the rosti and go and watch your favourite TV programme.

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You could also adapt this recipe into a chicken, beef or veggie version-just alter the propoints/calories accordingly. I'd put some mushrooms with a chicken version and perhaps some tiny shallots with beef. Have a play-there are many possibilities...

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PRINT RECIPE HERE

5 comments:

Senka I 16 October 2012 at 13:17

Hello,

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Orla 22 October 2012 at 20:51

Just eaten my fish pie. Wow. Amazing. Can't believe it's only 7 points. I'm thrilled to have found this website and you now feature regularly in my cooking.

Janey 22 October 2012 at 21:06

Oh Orla! Thanks so much for your lovely comment! I'm so happy that you like my recipes and that your fish pie turned out so well! Let me know if you try anything else! x

seenthelight 9 November 2012 at 13:43

OMG This fish pie was so good I put my finger into the bowl to wipe it completely clean. Absolutely amazing and for the moment has become my fave recipe. Utterly delicious and I would urge everyone out there to have a go.

Janey 9 November 2012 at 14:27

Thanks Seenthelight! What a fabulous review!!! You are a kind and lovely and generous follower! So glad you love this as much as I do....something very special about those combos of flavours! xxx

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