This recipe is calculated using WeightWatchers ProPoints.
This hearty and satisfying main course is full of flavour and doesn’t feel like diet food! Even me and the Bug will eat it! Serve with some green veg such as broccoli spears.
You will need:
800g waxy potatoes, sliced
250g smoked haddock
20g dried mushrooms
low calorie cooking spray
2 large flat mushrooms, chopped
2 garlic cloves, peeled and sliced
1 leek, sliced
120g gruyere cheese, grated
150ml skimmed milk
150g low fat creme fraiche
Preheat the oven to gas mark 5/190°C/170°C fan oven. Steam the potatoes, with the fish laid on top for 10 minutes then leave to cool. Cover the dried mushrooms with boiling water and leave for 10 minutes. Spray the base and sides of a baking dish with low calorie spray. Flake the smoked haddock. Spray a pan with cooking spray and saute the fresh mushrooms and leeks until soft. Drain the soaking mushrooms, squeeze out excess liquid, chop and add to the other vegetables with the fish.
Layer half the potatoes in the base of the dish, then add the haddock mixture, followed by half the gruyere. Whisk together the creme fraiche and milk, season, and add a teaspoon of dried thyme. Pour half the mixture into the dish, and layer in the remaining potatoes. Pour over the rest of the liquid and sprinkle with the remaining cheese.
Bake for 30 minutes, until the potato is soft and the cheese is golden and bubbling.
Yummy! (Even for kids)