Coley with white sauce and boiled potatoes
I posted some time ago about low residue diets, and included a recipe for low residue lasagne. It has always been my intention to post further recipes, but following my bowel resection I stopped personally following a low residue diet. However this is something I refer back to when I find my gut feeling a little sensitive, and on these occasions, I try my best to keep my meals interesting, even if I am only following low residue for a few days. I find that keeping it as interesting as possible, you automatically keep it as varied as you can. This is particularly important when following such a restrictive diet.So here's another recipe that is low residue, but still feel fairly well balanced:
Ingredients:
Coley steak (or any other white fish such as haddock, or cod)
1 cup milk
1/4 fish stock cube
Pinch parsley (if herbs are tolerated)
Dessert spoon corn starch
One medium potato, peeled
Broccoli florets, stems removed
METHOD
First peel potatoes and place in saucepan. Cover with water and bring to the boil, allow to boil for five minutes. Meanwhile bring a separate pan of water to boil for the broccoli.
Put the milk in a shallow pan on a medium heat and bring to a simmer.
Crumble in the fish stock cube and parsley if using.
Add fish and cook gently until opaque. At this stage, put the broccoli into the boiling water, to begin to cook.
Remove fish from milk and set aside.
Stir the corn starch in a little cold milk and pour into the hot milk, stirring constantly. Bring to a simmer, until the sauce thickens. Add salt and pepper to taste.
Return fish to pan to ensure it is the same temperature as the sauce.
Serve with the boiled potatoes and broccoli florets.