Annabel Karmel's Fish Pie for Kids

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4-6
YIELD: 4-6 pies
UNITS: US

INGREDIENTS

Nutrition
  • Potato topping
  • 800
  • 30
  • 7
    tablespoons milk
  • 4
    tablespoons freshly grated parmesan cheese
  • 1
    egg, lightly beaten
  • salt & freshly ground black pepper, to taste
  • For the sauce
  • 45
  • 1
    large shallot, diced
  • 2
    tablespoons white vinegar
  • 45
  • 450
    ml fish stock
  • 6
    tablespoons double cream
  • 1 12
    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
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DIRECTIONS

  • 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.
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