Recipe
Soft fish pie
Moist, soft and protein-rich — good after a stroke, or with a sore mouth.
Soft & texture-modifiedSwallowing difficultyAfter surgeryOlder adultsCancer treatment
Preparation
40min
Serves
4
Cost per serving
~1.40
moderate
Energy
450kcal
per serving
Ingredients
- 400 g white fish fillets, checked carefully for bones
- 600 g potatoes
- 300 ml milk, 30 g butter, 1 tbsp flour
- 100 g soft cooked carrots or peas (blend if needed)
- Black pepper, parsley
Method
- 1Boil the potatoes and mash with milk and butter until completely smooth.
- 2Poach the fish in the rest of the milk for 8 minutes, then flake, checking again for bones.
- 3Make a simple sauce with the butter, flour and poaching milk.
- 4Fold the fish and soft vegetables into the sauce; top with mash.
- 5Bake 20 minutes at 190°C. Serve with extra sauce so nothing is dry.
Nutrition per serving
450 kcal
28 g protein
38 g carbohydrate
20 g fat
4 g fibre
Moderate — use unsalted butter and no added salt
Swaps and local substitutions
- Blend the whole dish for a puréed texture level.
- Use tinned salmon or mackerel to cut the cost.
- Add grated cheese and cream for extra calories.
Afya Companion offers education and self-help support. It does not diagnose, treat or replace care from your doctor, nurse, psychologist or dietitian. If something in your health changes, speak to your care team.