Annabel Karmel's fish pie
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Makes 6 small pies
Skip to ingredients
For the topping
- 750g Potatoes
- 30g Butter
- 7tbsp Milk
- 4tbsp Parmesangrated
- Salt and pepper
- Carrotcut into fish heads and tails
For the sauce
- 45g Butter
- 1 Large shallotdiced
- 2tbsp White wine vinegar
- 45g Plain flour
- 450ml Fish stock
- 6tbsp Double cream
- 1 ½tsp Chiveschopped
For the filling
- 300g Salmonskinned, cut into 2cm chunks
- 300g Cod filletskinned, 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.