They say that fish is good for stimulating the brain and so this week we made from scratch a delicious fish pie from the Annabel Karmel recipe collection! It went down a treat with Èlodie and better still there’s plenty of left overs for a later date! Yum! Have a go and send us some pictures of your little one enjoying their delicious dinner to email@example.com.
800 g (1 3/4 lb) potatoes
30 g (1 oz) butter
7 tbsp milk
4 tbsp freshly grated Parmesan
1 egg, lightly beaten
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 & Cod Filling
250 g (9 oz) salmon, skin removed and cut into 2 cm (3/4 in) chunks
250 g (9 oz) cod, skin removed and cut into 2 cm (3/4 in) chunks
150 g (5 1/2 oz) small cooked prawns
70 g (2 1/2 oz) frozen peas
Method for Fish Pie
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.
Suitable for freezing
Preparation time: 20 minutes
Cooking time: 45 minutes (includes 20 minutes for cooking potato)
Makes 4–6 portions
Visit http://www.annabelkarmel.com for more advice and tips on weaning, she really is fantastic!