Weight Watchers Creamy Fish Pie 6 Points Per Serving Recipes

SIMPLE CREAMY FISH PIE

Steps:

• Cut the potatoes into large chunks and put in a pan of cold, salted water. Bring to the boil and cook until soft to the centre.
• Meanwhile, put the wine, stock cubes and water in a large pan and bring to the boil. Reduce until about a centimetre is left in the bottom of the pan.
• Add the cream and simmer, stirring, until well blended. Taste and season if necessary.
• Add the fish and simmer for 2-3 minutes. Remove from the heat.
• Using a slotted spoon, carefully move the fish into the pie dish, and add enough sauce to just cover the fish, but not enough that the juice is going to boil over in the oven.
• Cover the fish with a sprinkling of sweetcorn, a thin layer of leek, then the parsley.
• Once the potatoes are cooked, drain and mash, using any remaining sauce from the fish to make smooth. Add a little butter or cream if there's not enough sauce left; it all depends on the size and shape of your cooking dish. Season to taste, then cover the fish with the potato.
• Bake in the top half of a pre-heated oven at 220C for about twenty minutes, or until golden.

CREAMY FISH PIE

Steps:

• Pre-heat the oven to 230C/450F/Gas MK 8.
• Put the potatoes into boiling, salted water and bring back to the boil for 2 minutes.
• Carefully add the eggs to the pan and cook for a further 8 minutes until the eggs are hard boiled and the potatoes cooked.
• Drain the potatoes. Remove the eggs and cool under cold water, then shell and quarter them.
• In a separate pan, slowly fry the onion in a little olive oil for about 5 minutes, then add the cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
• Put the fish, prawns, sweetcorn and eggs into an ovenproof dish. Pour over the sauce and gently mix together.
• Mash the potatoes with a little olive oil, seasoning and nutmeg. Spread over the top of the fish mixture and bake in the oven for 25-30 minutes until the potatoes are golden.

CREAMY FISH AND MUSHROOM PIE

Steps:

• Preheat the oven to 200°C/400°F/Gas 6 and butter an ovenproof dish, scatter the mushrooms in the bottom, add the fish and season with salt and pepper, to taste; pour the boiling milk over the top, cover and cook in the oven for 20 minutes.
• While the mushrooms and fish are cooking, cover the potatoes with cold water; add a good pinch of salt and boil for 20 minutes; drain and mash with the butter and milk, and season to taste.
• Using a slotted spoon, transfer the fish and mushrooms to a 1.5 litre (11/2 quart American; 1.5 litre Canadian) baking dish. Pour the poaching liquid into a jug and set aside.
• To make the sauce: Melt the butter in a saucepan, add the onion and celery and sauté until soft but not browned; stir in the flour, then remove the pan from the heat; slowly add the reserved liquid to the pan, stirring until it has been absorbed; then return the pan to the heat, stir and simmer to until the sauce thickens; add the lemon juice and parsley, season to taste, then add the sauce to the baking dish, using the sauce to cover the fish and the mushrooms.
• Top with the mashed potato and place the baking dish in the oven for 30-40 minutes until the potatoes are golden brown.

WW HAWAIIAN TURKEY LOAF (WEIGHT WATCHERS 6 POINTS PER SERVING)

Steps:

• Preheat oven to 350°F.
• In a blender or food chopper, combine the juice, soy sauce, onions, peppers, and ginger. Process until it is a fine puree.
• Pour puree into a medium bowl and add turkey, bread crumbs, and egg.
• Blend everything well with your hands, and pat it into a loaf pan that has been coated with non-stick spray.
• Bake for about 45 minutes (I like to use a meat thermometer to be sure). It should be brown on top with no trace of pink in the center.
• Let the loaf stand for 5 to 10 minutes before you slice it.
• This loaf is good hot or cold.
• For the sauce (prepare while the loaf is baking).
• In a microwave safe bowl, combine pineapple with juice, sugar, vinegar, onions, peppers, ginger, and pepper flakes.
• Microwave on high for 3-5 minutes.
• Stir in the raisins and microwave for another minute or two.
• Let the chutney stand at least 5 minutes before serving. It is tasty warm or cold and keeps for a couple of weeks in the fridge.
• Serve chutney along side or on top of the finished turkey loaf.

WEIGHT WATCHERS CREAMY FISH PIE 6 POINTS PER SERVING

Steps:

• preheat oven to gas mark 4. place haddock and salmon in a small roasting tin add bay leaf and pepper corns and pour the milk over. cover tightly with baking parchment and cook for about 10 mins until fish just starts to flake.
• strain milk into jug , then break bthe fish into pieces and place in a 1.25litre (2 pint) baking dish. Discard the bay leaf and the peppercorns and scatter the prawns on top of the fish pieces.
• whisk togther the 100ml of strained reserved milk with soft cheese and fromage frais add parsley and season to taste. Pour this sauce over the the fish
• cook leek in pan of boiling water for 5 minutes until soft, drain well. in another pan add the potatoes boiling in water for 15-20 min until tender. drain well mash with mustard and the remaining milk. stir in leeks season to taste.
• top pie with leek mash and spread out with back of a fork cook for 25 minutes untiul bubbling and then place under grill for 5 min to brown the mash.