Annabel Karmel's fish pie

Name: Annabel Karmel's fish pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Makes 6 small pies
Ingredients: 750g Potatoes; 30g Butter; 7tbsp Milk; 4tbsp Parmesan grated; Salt and pepper; Carrot cut into fish heads and tails; 45g Butter; 1 Large shallot diced; 2tbsp White wine vinegar; 45g Plain flour; 450ml Fish stock; 6tbsp Double cream; 1 ½tsp Chives chopped; 300g Salmon skinned, cut into 2cm chunks; 300g Cod fillet skinned, cut into 2cm chunks; 75g Frozen peas

Sarah Barker

Save recipe

Makes 6 small pies

A little work

Prep: 20 mins

Cook: 1 hr

A delicious fishy dishy perfect for toddlers

Skip to ingredients

Ingredients

For the topping

750g Potatoes
30g Butter
7tbsp Milk
4tbsp Parmesan

grated
Salt and pepper
Carrot

cut into fish heads and tails

For the sauce

45g Butter
1 Large shallot

diced
2tbsp White wine vinegar
45g Plain flour
450ml Fish stock
6tbsp Double cream
1 ½tsp Chives

chopped

For the filling

300g Salmon

skinned, cut into 2cm chunks
300g Cod fillet

skinned, cut into 2cm chunks
75g Frozen peas

Method

step 1

Preheat the oven to 200ºC/gas mark 6. Boil the potatoes. Drain and mash with the butter, milk and Parmesan. Season to taste.
step 2

Melt the butter and sauté the shallot. Add the vinegar and boil for 2 to 3 minutes until evaporated. Stir in the flour then gradually stir in the stock. Bring to the boil over a medium heat, stirring until thick. Remove from heat and stir in the cream and chives.
step 3

Divide the uncooked fish and peas between 4 to 6 ramekins and pour over the sauce. Top with the potato and bake for 25 minutes. Decorate with the carrot shapes.

Authors

Sarah Barker