Kids Club Leaderboard
Join the AK Club

Join the Club

Fish Pie

Fish is good for the brain so serve up a helping of fish pie at dinner. This recipe is creamy, tasty & looks good in mini ramekins.

Prep Time: 20 minutes
Cook Time: 45 minutes
Makes: 4 small fish pies
Great for:  Kids – 2-4 Years Kids 4+ Years
Suitable for Freezing
Ingredients

For the Potato Topping:

800 g potatoes
30 g butter
7 tbsp milk
4 tbsp freshly grated Parmesan
1 egg, lightly beaten
salt & freshly ground black pepper, to taste

For the Sauce

45 g butter
1 large shallot, diced
2 tbsp white wine vinegar
45 g flour
450 ml fish stock
6 tbsp double cream
1 1/2 tsp chopped fresh dill or chives, chopped
salt & freshly ground black pepper, to season

For the Salmon & Cod Filling

250 g salmon, skin removed & cut into 2 cm chunks
250 g cod, skin removed & cut into 2 cm chunks
150 g small cooked prawns
70 g frozen peas
Method
  1. Pre-heat the oven to 200ºC/400ºF/Gas 6.
  2. Boil the potatoes in salted water.
  3. Drain and mash with the butter, milk and Parmesan and season to taste.
  4. To make the sauce, melt the butter and sauté the shallot for 5–6 minutes until soft.
  5. Add the white wine vinegar and boil for 2–3 minutes until the liquid has evaporated.
  6. Stir in the flour to make a roux.
  7. Gradually, stir in the fish stock and then cook over a medium heat, stirring continuously.
  8. Bring to the boil then cook stirring until thickened.
  9. Remove from the heat and stir in the cream and the chopped dill or chives. Season well as the fish is unseasoned.
  10. Divide all the fish and peas among four or six mini ramekins (depending on the size) and pour over the sauce.
  11. Brush the potato topping with a little beaten egg. Bake for 25 minutes.
  12. Freeze, assembled but uncooked.

You may also like...

Our products...