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2.2:1 MCT fish pie - JO 18/12/23

Author: Meghna (HCP)

 

INGREDIENTS:**
 g philadelphia light (HCP added*)
 g Spring onions, bulbs and tops, raw
 ml Calogen Neutral
 g Oil, olive
 g Celeriac, boiled in unsalted water
 g Cheese, cheddar (HCP added*)
 g Bread, white, average
 ml Elmlea, double cream, 100% plant (HCP added*)
 g Tesco fish pie mix (HCP added*)
 g Mustard, smooth

Directions:

  1. Finely slice the spring onions and fry with the half the oil until soft, add fish and cook for 5 minutes
  2. scrape out fish mix and extra oil into a ramekin
  3. measure out the boiled celeriac and mix with Calogen, Philadelphia, mustard and remaining olive oil
  4. top the fish mixture with mashed celeriac
  5. Toast bread and weigh out. Crumble weighed out bread onto the mashed celeriac
  6. grate cheese on top and bake for 5-10 minutes until mash is golden

Nutrition Information (for entire recipe):

Carbohydrate: 4.29
Calories: 300
Fat: 27.58
Protein: 8.14
Ratio: 2.22:1


Tags:

Fish  


*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional

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