|CHOPPED LEEKS, PARSLEY STALKS, BAY LAUREL, CARROTS AND ONIONS IN MILK, bring to boil and simmer until the liquid is reduced by 1/2, remove vegetables and use this to poach the fish|
|AFTER REMOVING VEGETABLES POACHING LIQUOR|
|THE FISH FILLETS (SWAI) PREPARED AS IN THE GREAT GRANNY Diet book|
|Poached for 20 mins on low simmer and drained from liquor, with more vegetable added|
|Baby potatoes, carrots and celery cooked very well in vegetable stock, this is added to the cooked fish|
|Make a roux with butter and flour and add the hot liquor, adding fresh chopped parsley|
|The vegetables and the parsley sauce, will be allowed to cool and chill overnight|
|The fish base now ready to top with buttery mashed potatoes cooked with scallions and topped with Grated Cheddar cheese, ready for delivery|
|To be baked at client's home 350F for 30 mins on a lined cookie sheet until cheese is melted and pie is bubbling|
Use any firm fleshed fish fillets and cook in seasoned milk. Also best when using dairy butter. You may also add any cooked vegetable, this is great with cooked and drained kale or spinach, garden peas, omit the cheese and add top with sliced tomatoes.
This is a complete meal.