ANNABEL KARMEL’S FISH PIE
– One of the best ways to encourage your child to eat fish is to make individual mini fish pies.
30 g (1 oz) butter
7 tbsp milk
4 tbsp freshly grated Parmesan
Salt and freshly ground black pepper, to taste
For the sauce
45 g (1 1/2 oz) butter
1 large shallot, diced
2 tbsp white wine vinegar
45 g (1 1/2 oz) flour
450 ml (15 fl oz) fish stock
6 tbsp double cream
1 1/2 tsp chopped fresh dill or chives, chopped
Salt and freshly ground black pepper, to season
Salmon and Cod Filling
300g salmon, skin removed and cut into 2 cm
300 g cod, skin removed and cut into 2 cm chunks
75 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) or make one large fish pie in a suitable ovenproof dish and pour over the sauce. If you have time, allow the filling to cool and become less liquid as this makes it easier to cover with the mashed potato, without it sinking into the filling. Top with the mashed potato and bake for about 25 minutes. You can brown the top under a preheated grill to finish off if you wish.
For more tips on fussy eaters visit www.annabelkarmel.com/fusspot
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