Annabel Karmel’s Mini Fish Pies
WeaningWorld
April 14, 2021
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Ingredients
Adjust Servings
| 700g potatoes | |
| 30g butter | |
| 6tbsp milk | |
| 1 A little salt and pepper (optional, for babies 12 months +) | |
| 300g salmon, skin removed and cut into 2cm chunks | |
| 300g cod, skin removed and cut into 2cm chunks | |
| 75g frozen peas | |
| 45g butter | |
| 1 large shallot, diced (or one medium onion) | |
| 2tbsp white wine vinegar | |
| 45g flour | |
| 450ml unsalted fish stock | |
| 6tbsp cream | |
| 40g freshly grated Parmesan | |
| 1tbsp dill, chopped | |
| 1 egg, lightly beaten |
Directions
1.
Get started
Preheat the oven to 200C / 400F.
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2.
Boil
Boil the potatoes in salted water. Drain and mash with butter and milk and season to taste.
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3.
Make the sauce
To make the sauce, melt the butter and sauté the shallot for 5 to 6 minutes until soft. Add the white wine vinegar and boil for 2 to 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 and then cook stirring until thickened. Remove from the heat and stir in the parmesan until melted and then stir in the cream and the chopped dill. Season well as the fish is unseasoned.
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4.
Divide the fish and peas
Divide the fish and peas between six mini ramekins (10 x 5 cm) pour over the sauce and cover with mashed potato. Alternatively, you can make one large fish pie in an ovenproof dish.
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5.
Brush the potato
Brush the potato topping with a little egg.
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6.
Bake
Bake for 20 to 25 minutes. Finish off under a pre-heated grill to brown the top.
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Notes
Suitable for freezing
Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform
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