Time and servings
Ingredients
15 total- 2 tablespoons of white wine vinegar
- 450 ml of fish stock
- 6 tablespoons of double cream
- 800 g of potatoes
- 75 g of butter, 30g for the topping, 45g for the sauce
- 7 tablespoons of milk
- 4 tablespoons of parmesan, freshly grated
- 1 egg, lightly beaten
- 1 large shallot, diced
- 45 g of flour
- 1.5 tsps of fresh dill, chopped
- 250 g of salmon, skin removed and cut into 2 cm chunks
- 250 g of cod, skin removed and cut into 2 cm chunks
- 150 g of cooked prawns
- 70 g of frozen peas
Method
12 stepsStep 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.