- Recipes
- Mini Fish Pies…
Ingredients
- 800g potatoes
- 75g butter, 30g for the topping, 45g for the sauce
- 7 tablespoons milk
- 4 tablespoons Parmesan, freshly grated
- 1 egg, lightly beaten
- 1 large shallot, diced
- 2 tablespoons white wine vinegar
- 45g flour
- 450ml fish stock
- 6 tablespoons double cream
- 1½ teaspoons fresh dill, chopped
- 250g salmon, skin removed and cut into 2 cm chunks
- 250g cod, skin removed and cut into 2 cm chunks
- 150g cooked prawns
- 70g frozen peas
Method
Step 1
Preheat the oven to 200°C/400°F/Gas 6.
Step 2
Boil the potatoes in salted water.
Step 3
Drain and mash with the butter, milk and Parmesan and season to taste.
Step 4
To make the sauce, melt the butter and sauté the shallot for 5–6 minutes until soft.
Step 5
Add the white wine vinegar and boil for 2–3 minutes until the liquid has evaporated.
Step 6
Stir in the flour to make a roux.
Step 7
Gradually, stir in the fish stock and then cook over a medium heat, stirring continuously.
Step 8
Bring to the boil then cook stirring until thickened.
Step 9
Remove from the heat and stir in the cream and the chopped dill or chives. Season well as the fish is unseasoned.
Step 10
Divide all the fish and peas among four or six mini ramekins (depending on the size) and pour over the sauce.
Step 11
Brush the potato topping with a little beaten egg. Bake for 25 minutes.
Step 12
Freeze, assembled but uncooked.
Shop the ingredients
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On OfferValueLIFE 1w+
Ocado British Semi Skimmed Milk 2 Pints 1.136L
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OfferNow £1.25, was £1.90LIFE 1m+
Knorr 8 Fish Stock Cubes 8 x 10g
8 x 10g£1.25
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Other
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LIFE 3w+
Ocado Grated Parmigiano Reggiano 100g
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frozen
Ocado Frozen Petits Pois 910g
910g£1.45
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Ocado Shallots 400g
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