Fish pies
By: Annabel Karmel
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Fish pies
- Prep time:
- 15 mins
- Cook time:
- 25 mins
- Serves:
- 4-6
This is one fish pie the whole family will love!
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Ingredients
For the potato topping
- 800g Potatoes
- 30g Butter
- 7 tbsp Milk
- 4 tbsp freshly grated parmesan
- 1 Egg, lightly beaten
- salt and black pepper
For the sauce
- 45g Butter
- 1 large Shallots, diced
- 2 tbsp white wine vinegar
- 45g Flour
- 450ml fish stock
- 6 tbsp double cream
- 1 1/2 tsp fresh parsley, or dill, chopped
- salt and black pepper
For the filling
Method
1. Preheat the oven to 200C/gas mark 6.2. Boil the potatoes in salted water and drain when cooked. Add the butter and milk along with the parmesan. Mash to a smooth consistency. Season to taste.
3. To make the sauce, melt the butter and saute the shallot for 5-6 minutes until soft. Add the white wine vinegar and boil for 2-3 minutes until the liquid has evaporated.
4. Stir in the flour to make a roux. Stir constantly with a wooden spoon to make a smooth paste.
5. Then gradually add the fish stock and cook over medium heat, stirring continuously until the sauce becomes smooth.
Bring to the boil then cook, stirring, until thickened.
6. Remove the sauce from the heat, then stir in the cream and the chopped dill or parsley. Season well.
7. Divide the fish and peas among 4-6 mini ramekins (depending on their size) and pour over the sauce.
8. Cover the mixture with the mashed potato and smooth with a knife. Brush the top of the potato with a little beaten egg and bake in the oven for 25 minutes, until lightly golden
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Latest Comment
Absolutely delicious! definately recommend.
good for adults too. Ive tried it on my 30yr old son. He luvs it.