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


  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.


Please log in to view this recipe
Forgot Password?

sign up