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 | Annabel Karmel Fish Pies Ingredients Potato Topping 800g (1 3/4 lb) potatoes 30 g (1 oz) butter 7 tbsp milk 4 tbsp freshly grated parmesan 1 egg, lightly beaten salt and freshly ground black pepper, to taste For the sauce 45 g (1 1/2 oz) butter 1 large shallot diced 2 tbsp white wine vinegar 45 g (1 1/2 oz) flour 450 ml (15 fl.oz) fish stock 6 tbsp double cream 1 1/2 chopped fresh dill (or chives) salt and freshly ground pepper, to season Salmon and Cod filling 250 g (9 oz) salmon, skin removed and cut into 2cm chunks 250 g (9 oz) cod, skin removed and cut into 2 cm chunks 150 g (5 1/2 oz) small cooked prawns 70 g (2 1/2 oz) frozen peas Recipe Boil the potatoes in salted water. Preheat the oven to 200oC Drain the potatoes when they are tender. Add the butter and milk along with the parmesan. Mash to a smooth and even consistency. Season to taste. To make the sauce melt the butter and sautee the shallot for 5-6 minutes until soft Add the white wine vinegar and boil for two to three minutes until the liquid has evaporated Stir in the flour to make a roux. The flour will bind with the remaining liquid to form a paste. Then gradually add the fish stock and then cook over a medium heat, stirring continuously until the sauce becomes smooth. Bring to the boil then cook, stirring, until thickened. Chop some fresh dill, or fresh parsley also works really well with this recipe. Remove the sauce from the heat and then stir in the cream and the chopped dill or parsley Season well as the fish is unseasoned. The sauce will be smooth with a glossy finish. Divide all the fish and peas among 4- 6 mini ramekins depending on their size and pour over the sauce Cover the mixture with the mashed potato and smooth with a knife. Now brush the top of the potato with a little beaten egg and bake in your oven for 25 minutes. A pie for all the family to enjoy |
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