Mini Fish Pies

By Annabel Karmel

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Children should have at least two portions of fish a week, one portion of which should be an oily fish like salmon. Getting children to eat fish is easier said than done. Making food look attractive is important and so its much more appealing to make individual fish pies rather than have a dollop of food on a plate.

Hands-On Time: 20 minutes
Ready In: 1 hour and 15 minutes
Yield: 4-6 servings

Potato topping
1 3/4 lb potatoes, peeled and cut into chunks
2 tbsp butter
1/3 cup milk
1/4 cup freshly grated Parmesan
salt and freshly ground black pepper, to taste

Sauce
3 tbsp butter
1 large shallot, diced
2 tbsp white wine vinegar
1/4 cup all-purpose flour
2/3 cups fish broth
1/3 cup heavy cream
1 1/2 tsp chopped fresh dill or chives, chopped
salt and freshly ground black pepper, to season

Salmon & Cod Filling
12 oz salmon fillet, skin removed and cut into 3/4-inch chunks
12 oz cod fillet, skin removed and cut into 3/4-inch chunks
1/2 cup frozen peas
1 egg, lightly beaten

1. Boil the potatoes in lightly salted water. Drain and mash with the butter, milk and Parmesan and season to taste.
2. To make the sauce, melt the butter and sauté the shallot for 5 to 6 minutes until soft. Add the white wine vinegar and boil for 2 to 3 minutes until the liquid has evaporated. Stir in the flour to make a roux. Gradually, stir in the fish broth and then cook over a medium heat, stirring continuously. Bring to a boil, then cook, stirring until thickened. Remove from the heat and stir in the cream and the chopped dill or chives. Season well as the fish is unseasoned.
3. Pre-heat the oven to 400°F.
4. Divide the fish and peas among four or six mini ramekins (depending on the size) and add the sauce. If you have time, allow the filling to cool and become less liquid and easier to cover with the mashed potato, without the potato sinking into the filling. Brush the potato topping with a little beaten egg. Bake for 25 minutes.