Individual portions make food much more appealing to little tummies.
Ingredients
4 potatoes
75g unsalted butter
5 tbsp milk
3 tbsp Parmesan cheese, grated
1 egg, lightly beaten
salt and pepper to taste
1 shallot, diced
2 tbsp white wine vinegar
30 g flour
300 ml fish stock
4 tbsp double cream
1.5 tsps fresh dill or chives, chopped
Salt & pepper
200 g salmon, skin removed & cut into 2 cm chunks
200 g cod, skin removed & cut into 2 cm chunks
50 g frozen peas
75g unsalted butter
5 tbsp milk
3 tbsp Parmesan cheese, grated
1 egg, lightly beaten
salt and pepper to taste
1 shallot, diced
2 tbsp white wine vinegar
30 g flour
300 ml fish stock
4 tbsp double cream
1.5 tsps fresh dill or chives, chopped
Salt & pepper
200 g salmon, skin removed & cut into 2 cm chunks
200 g cod, skin removed & cut into 2 cm chunks
50 g frozen peas
Method
- Pre-heat the oven to 200C/400F.
- Boil the potatoes in salted water. Drain & mash with 30g of butter, milk & Parmesan. Season to taste.
- To make the sauce, melt the remaining 45g of butter & sauté the shallot for 5–6 minutes until soft.
- Add the white wine vinegar & boil for 2–3 minutes until the liquid has evaporated. Stir in the flour to make a roux. Gradually, stir in the fish stock & cook over a medium heat, stirring continuously. Bring to the boil & cook until thickened.
- Remove from the heat & stir in the cream & the chopped dill/chives. Season well.
- Divide the fish & peas among 4 large ramekins & pour over the sauce.
- If you have time allow the fish mixture to cool making it easier to cover with the mashed potato.
- Brush the potato topping with a little beaten egg. Bake for 25 minutes.
- Follow this up with some fresh fruit as part of lunch or dinner for a 9-12 month old.
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