Fish Pie
The old saying that 'Fish is Good For The Brain' is absolutely true. Oil rich fish such as salmon, tuna and sardines are especially good brain boosters. This is down to their 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. Interestingly whilst fresh tuna is a good source, tinned tuna is not as the processing removes most of the fatty acids.
Ideally you should try to include two portions of oily fish a week in your child’s diet Easier said than done you might think as fish is a notoriously difficult food to get children to eat they feel squeamish about any fish that doesn’t come battered or covered in breadcrumbs. So I have come up with a really tasty mini fish pie. Its good to make these in ramekins so your child has an individual portion that looks attractive.
Fish Pie
I design the menus for Asquith nurseries a large chain of nurseries in the UK, and one of the children’s favourite dishes is this fish pie. Another of their favourite recipes is my fruity curried chicken, so it’s interesting to see that children often have more sophisticated taste than we imagine. Making food look attractive is important, and so it seems much more appealing to make individual fish pies rather than have a dollop of food on the plate. |
IngredientsPotato topping800 g (1 3/4 lb) potatoes
For the sauce45 g (1 1/2 oz) butter
Salmon & Cod Filling250 g (9 oz) salmon, skin removed and cut into 2 cm (3/4 in) chunks
Method for Fish PiePre-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.
InformationSuitable for freezing Preparation time: 20 minutes Cooking time: 45 minutes (includes 20 minutes for cooking potato) Makes 4–6 portions |
wrote on 13 Jun, 2012.
Can anyone help me how to make the fish stock for this fish pie
wrote on 2 Jun, 2012.
All your recipes are super delicious! But this one is one of my 15month old son's favorite! I even made one for us :) Thanks so much Annabel, keep your good job going! and keep on making all those fantastic books. xxx
wrote on 14 Aug, 2011.
This fish pie was so simple to make and tastes fantastic. My 1 year old son loves it!
wrote on 15 Oct, 2010.
I made this for 16 month olda and he loved so did my other half would really recommend to do!!!!
wrote on 8 Sep, 2010.
Ok so after my first attempt would say that 'Mini fish pie' is definately easier however the use of white wine vinegar gives the sauce a sweet taste which is a bit nicer and something diffrent to most of the cheese sauce bases often used with fish. I didn't cook it in the oven either and just microwaved the fish with a bit of butter for a few mins then finished it off in the sauce and portioned off ready for use with mash this way you can do big batches but don't need lots of ramekins etc
wrote on 8 Sep, 2010.
Have previously made the 'mini fish pie' which has less ingredients and has gone down well. Plan to make this one to see if diff as daughter now 13mths would say watch that prawns you buy can be re-frozen if you plan to make a batch to freeze. (Might be easier to leave them out :0))
wrote on 8 Sep, 2010.
Hi where can I get the fish stock from? Can you make it without? Also my fish is already frozen - can i defrost this then freeze again after cooking the pie? thanks
wrote on 8 Sep, 2010.
Hi where can I get the fish stock from? Can you make it without? Also my fish is already frozen - can i defrost this then freeze again after cooking the pie? thanks
wrote on 25 May, 2010.
My little one likes fish very much, fish pie is his favorite dish. He likes fish pie and it's good for his health too. I cook it very often for him.
wrote on 25 May, 2010.
I cooked this fish pie today for my 2 yrs old boy and he loved it, he kept asking for more..
wrote on 19 May, 2010.
My son loves it. Usually has it twice a week!
Freeze after cooking!
wrote on 6 Mar, 2010.
Probably a really silly question, but can anybody tell me whether you freeze this recipe after cooking, or do you assemble it and freeze before cooking?
Im a real worrier when it comes to my little ones food haha. Thank you to anybody in advance :o)
wrote on 18 Jan, 2009.
Spot on! Very tasty, popular with the wee one and his dad, much more interesting than my normal fish pie.
wrote on 31 Oct, 2008.
both my 2 1/2 yr old (very fussy! - told her the ramekins were fairy dishes) and 10 month old ate every bit. my husband and i then had the 'left overs'. very successful meal and very tasty! [btw, i used veg stock iso fish stock]