Made This Recipe? Add Your Photo
This recipe is for lovely tasty fish pies that appeal to young children (apparently this recipe is one of the most popular in a large UK nursery chain), they come under the 1-4 year category in Annabel's book. Annabel says " The high levels of omega-3 essential fats which are vital for brain function and can also help the performance of dyslexic and hyperactive children. Our brain is made up of 60% fat and eating the right fats, omega-3 and omega 6 fats found in fish and seeds makes us smarter. Ideally you should try to include two portions of oily fish a week in your child’s diet. Its good to make these in ramekins so your child has an individual portion that looks attractive." These pies are suitable for freezing, so you could double increase the recipe & do some OAMC!
- 800 g potatoes
- 30 g butter
- 7 tablespoons milk
- 4 tablespoons freshly grated parmesan cheese
- 1 egg, lightly beaten
- salt & freshly ground black pepper, to taste
For the sauce
- 45 g butter
- 1 large shallot, diced
- 2 tablespoons white vinegar
- 45 g flour
- 450 ml fish stock
- 6 tablespoons double cream
- 1 1⁄2 teaspoons chopped fresh dill or 1 1⁄2 teaspoons chives, chopped
- salt & freshly ground black pepper, to season
Salmon and Cod Filling
- 250 g salmon, skin removed and cut into 2 cm (3/4 in)
- 250 g cod, skin removed and cut into 2 cm (3/4 in)
- 150 g small cooked prawns
- 70 g frozen peas
- Pre-heat the oven to 200ºC/400ºF/Gas 6. Boil the potatoes in salted water.
- Drain and mash with the butter, milk and Parmesan and season to taste.
- To make the sauce, melt the butter and sauté the shallot for 5–6 minutes until soft. Add the white wine vinegar and boil for 2–3 minutes until the liquid has evaporated. Stir in the flour to make a roux. Gradually, stir in the fish stock and then cook over a medium heat, stirring continuously. Bring to the boil then cook stirring until thickened.
- Remove from the heat and stir in the cream and the chopped dill or chives. Season well as the fish is unseasoned.
- Divide all the fish and peas among four or six mini ramekins (depending on the size) and pour over the sauce. Brush the potato topping with a little beaten egg. Bake for 25 minutes.